The original salads, but served over sharing platters, delicious, fresh and healthy, but for sharing .

The platters are priced per portion, so you pay for the portions you need. The minimum platter order is three people. 

The platter bases are compostable and the lids are recyclable. This option is great for  intimate teams, where people want to try a bit of everything.

  • May 13 — May 17
    Im Better Then You
    I’m Better Than You Salad
    chicken supreme, avocado, green beans tossed in lemon zest and chilli flakes, rocket and garden peas, pea avocado and lemon dressing, topped with hemp seeds
    Xo Salmon
    Rare Poached Salmon With XO Sauce
    With rice noodles, grilled aubergine, peas, bean sprouts, cumin seeds and homemade XO chilli sauce
    Satay Squash
    Butternut Squash satay
    Homemade ground peanut satay sauce with avocado, green beans basil, coriander, mint and brown rice
  • May 20 — May 24
    Turkey Meatballs
    Turkey Meatballs
    Rolled with almonds, white miso, raisins and herbs, tomato jam, served with a chopped broccoli salad with toasted spelt grain salad
    Miso Green Salmon
    Miso Salmon & Bright Green Noodle Platter
    Soba noodles, dressed in green miso and spinach dressing, seared salmon, crunchy leaf salad, topped with sesame seeds,
    Miso Aubergine
    Miso Aubergine
    sticky sushi rice, peanuts, crispy shallot, roasted ground rice, mandolin red cabbage salad
  • May 27 — May 31
    5 Spice 2
    Peanut & Five Spice Hot Oil Chicken
    chopped broccoli and brown rice salad, fresh mint, basil and coriander, peanut, chilli and five spice sauce.
    Fish Taco
    Fish Taco
    raw salmon ceviche, spring onion, chopped lettuce and avocado salad on tomato rice, green chilli sauce and lime.
    Buffalo Cauliflower Wings
    cauliflower florets marinated in homemade buffalo sauce served with a grilled corn off the cobb, chilli and lambs lettuce, celery stalk salad with avocado and cashew dressing
  • June 03 — June 07
    Menu Item
    Smoked Chicken Crisped In Herb Oil
    tabbouleh with cucumber, tomato and onion, mint, coriander and basil, topped with lemon cured onions served with tahini yogurt and flatbread
    Seared Salmon & Wild Rice Pilau
    lemon cured, roasted onions dark green leaves sautéed with crispy mushrooms, thyme, lemon zest and sage gremolata
    Cinnamon & Coriander Squash
    Ground coriander and cinnamon dusted squash wedges lemon segments. chilli, chickpea, seasonal greens, couscous salad with sriracha and a yogurt dressing.
  • June 10 — June 14
    Chicken Capanata
    Chicken Caponata
    grilled chicken, aubergine capanta, orzo and cooked radicchio salad, seasonal greens topped with parmesan
    Menu Item
    Tiger Prawns & Special Fried Rice
    Seared fresh tiger prawns, with stir fried chilli, ginger, garlic, red peppers and onions. Sliced seared spring onions, crispy veggie packed rice bowl, with soy, lime and fish sauce
    Z Aubergine
    Zhoug grilled aubergine,
    with sliced charred hispi cabbage and pickled lemon onions za’atar, garlic yogurt, on a fresh soft flat bread
  • June 17 — June 21
    Parmesan Lemon Chicken
    Smoked Dandelion Chicken
    Roast, smoked chicken crisped up in the oven. Dandelion salad with red chicory, grilled apple, peas and a mustard dressing, topped with walnuts and parmesan
    Menu Item
    Hoisin Salmon Cubes
    Hoisin salmon cubes, sticky rice ball, broccoli and grilled aubergine rounds. Topped with grilled spring onions
    Bean Burger
    Wild mushroom and turtle bean Umami burger
    Served in a soft flatbread with red wine vinegar roasted peppers, homemade ketchup and lemony aioli. Served with a crunchy herb salad with iceberg, mint, coriander and basil
  • June 24 — June 28
    Menu Item
    Chicken Kofta
    Apricot + pistachio bolgra, orange blossom and mint leaves Seasonal greens, tahini
    Hawaiian Poke Bowl
    Raw salmon marinated in sesame, soy and mirin, sticky sushi rice ball, broccoli and avocado, topped with nori and bonito flakes
    Peanut Udon Noodle
    Peanut Udon Noodle And Tofu Salad
    Marinated noodles in peanut dressing with herb and leaf salad and citrus dressing

The salad options change each week, so select the week you're ordering for to choose from the relevant menu. The platters are priced per person, each portion is £8. Order by adding the number of portions of each item to your basket. Your platter will be made to order with the amount of portions you requested.  

We can accept orders for up to twenty people up until 11AM on the day, but it's best to get your order in early, especially if you'd like lunch to be delivered at 12pm or earlier, or have a lot of dietary requirements.

Add items to your cart then choose date, time and delivery address at the checkout.

We have a minimum spend of £40.