Week 7

Showing all 5 results

Beetroot Panzanella, Perl Las, Pickled Onion and Pomegranate Dressing

Fresh take on the classic Panzanella Salad. Roast Beetroot and Red Onion with Toasted Buckwheat and Swperbox special Foccacia with a Pomegranate and Balsamic Vinaigrette, Perl Las Blue Cheese and local Welsh Salad Leaves

£12.00
Charred Aubergine, Beluga Lentils, Heirloom Tomato and Coconut Yoghurt

Aubergine rubbed with Ras El Hanout and charred under a grill with Cherry Tomatoes on a bed of Lemon and Garlic Beluga Lentils and Coconut Yoghurt with fresh Oregano

£12.00
Peruvian Mushroom Feijoida, Homemade Cornbread and Cavolo Nero Slaw

Peruvian Black Bean Stew cooked with a Swperbox Mole and Oyster, Shiitake and Chestnut Mushrooms, served a fresh and zesty Slaw and homemade Vegan Cornbread

£12.00
Roast Chicken Leg, Butter Bean Puree, Maple Glazed Vegetables and Nettle Mint Pesto

Locally raised Tuscan Spiced Chicken Leg, oven roasted with Maple Glazed Parsnip and Leek on a Cherry Smoked Garlic and Butter Bean Puree with Swperbox own Nettle and Mint Pesto

£14.95
Teriyaki Glazed Salmon, Smoked Quinoa, Fine Beans and a Lime Coconut Yoghurt

Swperbox Teriyaki Sauce glazes Crispy Skin pan fried Salmon on a blanched Bean and Smoked British Quinoa Salad with a fresh Lime and Coconut Yoghurt Dressing

£14.95