If you’re thinking of hosting a dinner or an event and would like to have the catering taken care of then I would love to hear from you. I offer a selection of delicious healthy salads served on their own or with some extra protein.

I also offer a bespoke small plates menu based around exciting, innovative, tasty recipes. See sample menu.

I am available for catering well being/yoga retreats and weekends.

SALADS

Black rice/quinoa, squash, pecan and pomegranate salad

Broccoli, feta, red onion and pomegranate salad

Roasted courgettes, chickpea, bulghar wheat, red onion, parsley, turmeric and lemon salad

Raw yellow and green courgettes marinated with a chilli, olive oil and lemon dressing

Roasted cauliflower with a tahini lemon dressing

Chickpeas, halloumi, baby spinach

Roasted sweet potato and black bean salad with a chilli dressing

Roasted carrots, turmeric bulgur wheat, chilli roasted chickpeas, parsley, tahini and lemon dressing

Quinoa, shaved fennel, roasted cherry tomatoes, green beans, pumpkin seeds

Selection of roasted vegetables

Cherry tomatoes, pea shoots, pomegranate and red onion parsley, mint, croutons

Mozzarella, heritage tomatoes, basil

Mozzarella, green and yellow beans, mixed color cherry tomatoes, fresh mint, balsamic

Potato salad with celery, spring onions and chives

Kale, pea and fennel salad mint parlsey

Edamame, pea, feta and fresh mint salad

Heritage tomatoes, shaved fennel, rocket with lemon and olive oil

Buckwheat salad with feta, dried apricots, roasted almonds, pomegranate, rocket and lots of fresh herbs served with a lemony tahini dressing

Tabbouleh with bulghar wheat, tomatoes, tahini, toasted pine nuts, lemon juice and coriander, olive oil

Roasted beetroot, carrots, quinoa, parsley with a tahini and lemon dressing

Cucumber salad Asian style dressing, finely chopped chilli

Lentil salad with carrots, cucumber, sunflower seeds, parsley and red onion with a garlic, olive oil and lemon dressing

Quinoa with mushrooms, pecans and rocket

Quinoa salad with tomatoes, toasted sunflower and pumpkin seeds feta cheese, radishes, rocket

Roasted fennel with new potatoes

Greek salad

Mixed leaf salad with cherry tomatoes, radishes toasted pumpkin seeds

SMALL PLATES MENU

TO START WITH

Broad bean, rosemary, olive oil and garlic dip (v) 

Padron peppers with virgin olive oil and sea salt (v)

Fresh anchovies marinated with garlic and herbs                                                             

FISH

Fillet of sea bass served with chickpeas, spring onions and parsley 

Smoked haddock fishcakes with spring onions, coriander and butter     

Pan fried baby squid with chillies, garlic and olive oil                                                

MEAT

Spicy pork meatballs in a rich tomato sauce       

Grilled chicken thighs marinated with harissa oil, oregano and garlic 

Chorizo pan fried with piquillo peppers, brandy and garlic   

VEGETARIAN

Tortilla with spinach, feta, and toasted pine nuts                                                            

Pan fried roasted fennel with tarragon, heritage tomatoes and chilli                             

Sweet mash potato cakes with goat’s cheese, caramelised leeks and parsley                                                    

Warm salad of chickpeas, spinach, shallots, tomatoes, garlic and chilli

Mixed salad                                      

DESSERTS

Chocolate cheesecake

Almond cake