Summer Tabouli
A parsley and quinoa based salad highlighting the final tastes of vine-ripened summer tomatoes and cucumbers drizzled in a zesty lemon and olive oil dressing. Tangy feta crumbles and kalamata olives sprinkled on top, and a side of toasted Naan wedges and hummus. Starter: Lemony Artichoke Soup Dessert: Sultanas (golden raisins) served with slices of navel orange and cinnamon, nuts and spiced cake
