A selection of three vegetable salads chosen according to the season and the chef's inspiration. Possible combinations include:
- roasted cauliflower, pomegranate and cumin yoghurt;
- green beans, potatoes, cherry tomatoes and wholegrain mustard;
- crunchy vegetables, Thai vinaigrette, coriander and peanuts;
- courgette, romanesco, green asparagus and za'atar cheese.
This buffet is intended as an accompaniment. We recommend approximately 200 g per person.
