Mixed Greens & Herb Salad
Crisp lettuce and peppery greens tossed with a generous fistful of soft herbs, cucumber, tomato and avocado, dressed simply in lemon and olive oil.
Cabbage Carrot Slaw
Raw cabbage and carrot in a sharp mustard-honey vinaigrette — no mayo, no cooking.
Carrot Ginger Salad
A silky, blitzed carrot-and-ginger dressing poured over crisp iceberg, cucumber and tomato — the starter salad every Japanese steakhouse serves before the grill even heats up.
Broccoli Almond Slaw
Raw broccoli and carrot shredded fine, tossed in a light honey-mustard yogurt dressing and finished with toasted almonds.
Charred Bell Pepper Salad
Peppers blistered black then peeled, tossed with lemon, garlic, cumin and feta.
Roasted Cauliflower Salad
Deeply caramelised cauliflower tossed with a lemony tahini dressing, herbs and a crunch of toasted almonds.
Zucchini Ribbon Salad
Raw zucchini ribbons tossed in a lemon-garlic dressing with parmesan, basil and toasted pine nuts.
Shredded Cabbage Slaw
Crisp cabbage and carrot tossed in a bright olive oil-vinegar dressing — no mayonnaise, no cooking.
Greek Cucumber Salad
Crisp cucumber and tomato with olives and a thick slab of feta, dressed simply with olive oil, vinegar and oregano.
Cucumber Tomato Onion Salad
Cucumber, tomato and onion cut fresh and tossed with lemon and salt, the everyday cooling side to any Indian meal.
Aloo Jeera
Boiled potato cubes tossed with whole cumin, ginger and green chili in a quick North Indian stir-fry.