SALADS AND VEGETABLES 

Contact Wendy Bennett to have a customised menu and pricing prepared for your next event.

Ingredients depend on seasonal availability.
 

Minimum 20 portions per salad, $7.50 each. Designed to be shared. 

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•  Asparagus, avocado, baby spinach, orange, feta , tomatoes, slivered toasted almonds
   

•  Beetroot raw grated, carrots, raisins, spinach, nuts & seeds
   

•  Beetroot roasted, prunes, pickled red onion, feta, rocket, capers, nuts, - horseradish dressing
   

•  Broccoli, edamame, peas, with toasted curry leaves and coconut shaving
   

•  Cabbage - red & green cabbage slaw, mint, red onions, spring onions, pickled ginger, toasted sesame seeds + miso, sesame oil dressing
   

•  Cauliflower roasted with chilli, harissa butter, rocket, spring onion
   

•  Kumara caramelised, orange juice, manuka honey, oranges segments, salad greens
   

•  Orzo, basil pesto, mushroom, baby tomato, feta, black olives
   

•  Tagliatelle pasta – chilli, capers, anchovy, tomato, rocket, parsley + olive oil, parmesan
   

•  Gourmet potato salad, preserved lemon aioli, chives, mint, capers, gherkins, red onions, parsley
   

•  Pumpkin roasted with za’atar, roasted chickpeas, wild black rice
   

•  Spinach, dates, toasted pita & almonds, pickled red onions -Gisborne Yuzu dressing
   

•  Tofu, brown & wild rice, broccoli, edamame, spinach, pink ginger, karengo (seaweed), black sesame seeds, cashews