Leon is launching its new menu tomorrow with more veggies than ever, celebrating British beetroot, butternut squash and dark, leafy greens like kale.
There are three new vegan options on the menu to show off the best of the season’s produce, including two new salads: a Rainbow Mezze Salad (pictured) and a Squash, Sage & Kale Salad. Plus a Roasted Beet & Squash Wrap with brightly pickled red onions and a fiery vegan horseradish mayo.
For vegetarians, the return of the Sweet Potato Falafel Hot Box has arrived just in time for the New Year.
There’s a Chilli con Carne from a recipe from Leon co-founder, John Vincent’s Dad, Leon, that uses British beef and black beans in a dark, boldly flavoured tomato sauce.
Also featured is Lemon, Courgette & Polenta Cake, a zesty slice made with polenta, lemon, courgette and coconut oil, topped with pistachios and dried rose petals.
For breakfast there’s an even better version of Leon’s iconic Ruby Red Porridge. Made with organic oats and cashew milk and topped with coconut almond butter and a ruby red compote. Working with their resident gut health guru, Dr Megan Rossi, Leon have added a naturally sweet prebiotic fibre made from chicory root, inulin, to the compote. This has halved the added sugar in the compote and created a higher fibre breakfast with no compromise on taste.