04 April, 2016
Spring’s a really great time for salad with new ingredients coming into season every week, and to make the most of it we’ll have four new salads coming out each month from April through to June.
Keep an eye out for our delicious combinations featuring the best asparagus, proper tomatoes and even some wild garlic.
Try a new one each week (you’ll find them in the fridges) and enjoy lunch at its very seasonal best.
To kick things off, on the menu for April you'll find:
|Chilli beef & beansprouts|
Mixed leaf, roast topside of British beef, beansprouts, mange tout, red chilli, spring onion & coriander
Mixed leaf, roast chicken, fresh & sundried tomato, red onion confit, puy lentils & tarragon
|Seared tuna, lemon & pomegranate|
Mixed leaf, Spring cous cous (cous cous, courgette, peas, basil, mint, olive oil, lemon), seared tuna, pomegranate, basil & lemon
Gammon, pea & mint
Mixed leaf, gammon ham, feta cheese, peas, puy lentils, sun-dried tomato & mint