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lunch
Chickpea & carrot fritters
Baked sweet potato ‘fries’ and creamy avocado dip
Spring salad with roasted asparagus and quail eggs
Tagliatelle pasta with black truffle sauce
Beetroot, fennel & apple salad
Zucchini, carrot & cheese fritters
Couscous with chickpeas, almonds & pomegranate
Summer veggie couscous
Tuna zucchini boats
Chicken avocado salad on toast
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