Plant Based Menus Ideas

Amuse Bouche

Papa al Pomodoro with Extra Virgin Olive Oil and Basil

First Course

Spicy Beetroot, Leek and Walnut Salad with Pomegranate Vinaigrette

Starter

Roasted Cauliflower and Hazelnut Salad with Tahini Dressing

Main Course

Chermoula Aubergine with Lemon and Herb Bulgur Wheat, Almond Yogurt and Toasted Almonds

Dessert

Vanilla Rice Pudding with Cherry Compote, Pistachio and Fresh Cherries

Coffee and Raw Bites

Menus

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