Platters

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.

  • January 14 — January 19
    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
    Salmon Nicoise
    Salmon Nicoise
    Grilled salmon fillet, olives and anchovies, herby new potatoes crisped up in the oven and blanched green beans, gem leaves and dijon mustard dressing
    Tofu Platter
    Black Pepper And Soy Caramelised Tofu Cubes
    Soba noodle, tofu, cabbage salad, mandolin carrot, kaiso dressing
  • January 21 — January 25
    Chicken Peanut Pot
    Cashew Chicken Peanut Noodle
    Crispy grilled chicken thigh, rice noodles, honey and soy cashews with caramelised carrots
    Poke
    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
  • January 28 — February 01
    Menu Item
    Turkey Meatballs
    Rolled with almonds, white miso, raisins and herbs, tomato jam, served with a chopped broccoli salad with toasted spelt grain salad
    Menu Item
    Rare Poached Salmon With XO Sauce
    With rice noodles, grilled aubergine, peas, bean sprouts, cumin seeds and homemade XO chilli sauce
    Menu Item
    Vegetable Ragu
    Braised aubergine, courgette, pepper and onion ragu, harissa dipped halloumi with spiced saffron couscous and slow cooked chickpeas
  • February 04 — February 08
    Menu Item
    Hazelnut And Olive Confit Boneless Chicken Thigh
    With banana shallots, fresh gremolata spelt salad with spout flowers kale and sorrel
    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
    Menu Item
    Quorn Mince Thai Larb
    With crispy shallot butter lettuce bun, mint and basil leaves, brown rice, hollowed-out cucumber, chilli, peanuts and brown
  • February 11 — February 15
    Menu Item
    Pulled Chicken Marinated In Lime, Ginger and Chilli
    Served with a burmese avocado salad topped with coriander, toasted peanuts, roasted rice and crispy shallot with a lime and fish sauce dressing
    Lunch Flaked Ginger And Miso Salmon
    Flaked Ginger and Miso Salmon
    with herby black rice and tenderstem broccoli salad topped with toasted sesame
    Menu Item
    Zhoug grilled aubergine,
    with sliced charred hispi cabbage and pickled lemon onions za’atar, garlic yogurt, on a fresh soft flat bread
  • February 18 — February 22
    Lunch Boxes Poached Chicken Beets
    Poached Chicken with Caramelised Beets Platter
    whipped goat’s cheese, buckwheat, toasted walnut, and caramelised beetroot salad with balsamic dressing
    Menu Item
    Fish Taco Platter
    raw salmon ceviche, spring onion, chopped lettuce and avocado salad on tomato rice, green chilli sauce and lime.
    Menu Item
    Kung Po Cauliflower Platter
    crispy cauliflower with smokey kung po sauce, crunchy bean salad and sticky rice, small pickled onions
  • February 25 — March 01
    Menu Item
    I’m Better Than You Salad
    chicken supreme, avocado, broccoli tossed in lemon zest and chilli flakes, rocket and garden peas, pea avocado and lemon dressing, topped with hemp seeds
    Menu Item
    Fishcake & Homemade With Almond Aioli Platter
    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
    Rosemary and garlic squash wedges
    roasted almond aioli, with toasted spelt grains, grilled hispi cabbage and lemon 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.