A loaded beetroot, green leaf & pesto salad is scattered with perfectly plump & toasted butternut gnocchi. Crumble over some Danish-style feta, and sprinkle it all with toasted pumpkin seeds & fresh basil, and you’ve got yourself a beaut!
A rich spicy curry is rolled up in a tortilla before being fried to crisp perfection! Our version uses a hearty combination of chickpeas, spinach and macadamia nut yoghurt as the filling. It is served with a sweet chutney for spooning over or for dunking!
This showstopper is easy and packs a flavour punch! Warm bulgur wheat, leafy greens, and fried onions are tossed in a rich Thai dressing of peanut butter, ginger, lemon, soy sauce & sesame oil. Topped with juicy marinated tofu and toasted peanuts.
Pizza dough is rolled out and formed into a delicious base. After crisping up, the pizza is smeared with sour cream and topped with silky onions, earthy artichokes, a spicy jalapeño relish, and tangy sun-dried tomatoes. Finished with dollops of Pesto Princess Basil Pesto. There will be no complaints around the table tonight, Chef!
A delicious and easy mushroom broth, packed with spring onion, peas, julienne carrots & egg noodles. It is finished off with chilli, coriander, and a sprinkling of black sesame seeds for a mini crunch in each mouthful. Broth doesn’t have to be boring, and this dish proves it!
A beautiful medley of nutritious, green ingredients are blended together to form a base of silky leeks, peppery rocket & slightly sweet peas. The soup is elevated with lemon zest, vegetable stock & NOMU Italian Rub for a soup-er duper winter meal. Finishished with crispy croutons.
Tonight you can look forward to lowering your fork through layers of creamy bechamel sauce, al dente lasagne sheets, & a rich medley of carrot, onion, lentils, & golden mushrooms – all spiced with NOMU Spanish Rub. Covered with a crispy layer of melted mozzarella cheese.
Today is the day we tap into the tasty flavours of tapenade, Chef! Our UCOOK version of this traditional Provençal condiment features olives, capers, tomato, stonefruit, & fresh oregano. Spooned over crispy halloumi skewers and red & white quinoa loaded with onion petals, baby tomatoes, fresh stonefruit, and spiced with NOMU Italian Rub.
Warming notes of Thai green curry paste & fresh ginger sing throughout this dish; from the creamy coconut base dotted with plump edamame beans, pak choi, & fragrant pepper strips, to the golden oven-roasted butternut cubes. Finished with toasted cashew nuts for crunch and lime juice for some zestiness.
Fun fact: Tomatoes are classified as a fruit, because they grow from a flower & contain seeds. If that news surprised you, wait until you taste this easy but oh-so-delicious tomatoey pasta! This dish really shows off the versatility of tomatoes, with sundried-tomato pesto, roasted aubergine, cashew nut cream cheese, & slices of sun-dried tomatoes.