Monday —

Breakfast
Grain-Free Granola with Mixed Nuts & Orange Zest (VE)

Lunch
Rainbow Noodle Bowl with Avocado & Peanut Ginger Dressing (VE)

Dinner
Baked Salmon with Miso Butternut Squash Mash
Tuesday —

Breakfast
Breakfast ‘Burrito’ with Leftover Miso Mash & Smoked Salmon

Lunch
Dirty Cauli-Rice with Sumac & Harissa Yoghurt (VE)

Dinner
Curried Coconut Dhal with Ginger & Lime (VE)
Wednesday —

Breakfast
Mango & Coconut Breakfast Parfait with Granola & Yoghurt (VE)

Lunch
Farinata with Spinach & Tomato Salsa (VE)

Dinner
Tofu Stuffed Aubergine Involtini with Leftover Coconut Dhal (VE)
Thursday —

Breakfast
Turmeric Scrambled Tofu with Kala Namak (VE)

Lunch
Asian Quinoa Slaw with Ginger Peanut Dressing (VE)

Dinner
Poached Chicken Courgetti with Walnut & Basil Pesto
Friday —

Breakfast
Quinoa & Spiced Pear Porridge (VE)

Lunch
Grilled Baby Gems with Walnut Pesto (VE)

Dinner
Sesame Grilled Tuna with Sugar Pea & Mange Tout
Saturday —

Breakfast
Carrot & Beetroot Hash with Mixed Tomato Salsa (VE)

Lunch
Turmeric-Ginger Chicken Soup with Daikon or Carrot Noodles

Dinner
Super Green Stir Fry (VE)
Sunday —

Breakfast
Silken Tofu Scramble with Leftover Carrot Beetroot Hash (VE)

Lunch
Baked Sweet Potato with Leftover Salsa & Tenderstem Broccoli (VE)

Dinner
Za'atar & Garlic Roasted Chicken with | Quick Cashew Labneh
'Make-Aheads' —

Granola of the Month
Grain-Free Granola with Mixed Nuts & Orange Zest (VE)

Loaf of the Month
Oat, Quinoa & Buckwheat Loaf (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Quick Cashew Labneh

Sauce
Ginger Peanut Dressing

Sauce
Walnut Pesto

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