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.

  • March 18 — March 22
    Chipotle Chicken
    Chipotle Smoked Chicken & Quinoa Bowl
    Pulled smoked chicken, tossed in homemade chipotle and crisped up with sesame oil, served with honey mustard sticky squash cubes, black quinoa and broccoli.
    Zaatar Salmon
    Za’atar and Crushed Pistachio Salmon
    lemon cured roasted onions, spelt, chopped green bean and mangetout salad, with za’atar and tahini dressing
    Eggs Lentils
    Soft Boiled Eggs with Lentils
    Slow cooked lentils, roasted banana shallot halves, roasted cherry tomato sauce with cinnamon and pistachio and soft boiled egg and creme fraiche
  • March 25 — March 29
    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.
    Menu Item
    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
  • April 01 — April 05
    Menu Item
    Chicken Robata
    apanese BBQ’d chicken coated in soy and mirin, served with toasted peanuts, bonito, spring onion, coriander and a sticky glazed rice ball (contains fish)
    Fish Stew
    Grilled tiger prawns and white fish
    in spicy tomato arrabbiata with roasted tomatoes, crispy potatoes on butter beans with fresh parsley and seasonal greens.
    Menu Item
    Pesto Orzo with fresh mozzarella
    seasonal greens, mozzarella with grated lemon zest and parmesan with honey Balsamic dressing
  • April 08 — April 12
    Chicken Peanut Pot
    Cashew Chicken Peanut Noodle
    Crispy grilled chicken thigh, rice noodles, honey and soy cashews with caramelised carrots
    Hawaiian Poke Bowl
    Raw salmon marinated in sesame, soy and mirin, sticky sushi rice ball, broccoli and avocado, topped with nori and bonito flakes
    Menu Item
    Greenman Salad
    Chopped Maple and soy grilled sweet potato wedges, kale, broccoli with sunflower and hemp seeds, roasted almonds. Served with slow roasted cherry tomatoes and a tahini, soy and lemon dressing
  • April 15 — April 19
    Smoked Pulled Chicken with Red Pepper + Rigatoni Salad
    Smoked pulled chicken, crisped up in herb oil Thinly sliced and caramelised peppers and onions, tossed with rigatoni, roasted almonds, parmesan and sardines, served with gem salad and a mustard dressing
    Seared Salmon Potatoes
    Salmon with Banging Potato Salad
    seared salmon fillet, roasted lemon onions tossed with mustard, crispy potatoes and long green beans, preserved lemon and chopped herbs
    Tofu Platter
    Black Pepper And Soy Caramelised Tofu Cubes
    Soba noodle, tofu, cabbage salad, mandolin carrot, kaiso dressing
  • April 22 — April 26
    Parmesan Lemon Chicken
    Gremolata Chicken
    Sliced crispy grilled chicken breast, tossed lightly in a parmesan and lemon zest gremolata, chopped green beans, fresh herbs, chilli, spelt and lemon juice
    Fishcake & Homemade With Almond Aioli
    Flaked salmon and hot smoked salmon cake, crusted in panko, crushed roasted almonds, sprout top salad, caramelised red onions, lemon and olive oil.
    Menu Item
    Cauliflower Schwarma
    soft flatbread, homemade harissa, garlic labneh, extra virgin olive oil, pomegranate, sliced mangetout and bean salad, coriander, and mint
  • April 29 — May 03
    Menu Item
    Chicken Tagine Platter
    with smoked roasted peppers, Onions, giant couscous and homemade harissa, chopped savoy cabbage, yogurt and tahini dressing.
    Lunch Flaked Ginger And Miso Salmon
    Flaked Ginger and Miso Salmon
    with herby black rice and tenderstem broccoli salad topped with toasted sesame
    Corn Fritter 2
    Corn Fritters
    topped with a soft boiled egg dusted in homemade dukkah, with a pea and rocket lemon zest salad

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.