Pink October Lunch Menu (GF/LF/Vegan)

Salads

• Quinoa salad with coloured peppers, olives, sundried tomatoes, fresh basil, cashew nuts & olive oil (GF/LF/Vegan)
• Vegan Buddha bowl with beetroot, cucumber, edamame beans, shredded carrots & rice with pink tahini dressing (GF/LF/Vegan)

Breads

• Quarter cut baguette with grilled vegetables, crushed chickpeas, red cabbage, pickled onions & rucola (GF/LF/Vegan)
• Quarter cut wrap with crispy pink coloured tofu, sweet chili, coriander & spinach leaves (GF/LF/Vegan)
• Club sandwich with a broad bean paste, vegan cheese, radish & mixed leaves (GF/LF/Vegan)

Desserts

• Oat biscuit & lemon curd (GF/LF/Vegan)
• Vegan chocolate ganache cake with pink sprinkles (GF/LF/Vegan)