The LEON Winter menu launches
It’s the time of year to be celebrating British beetroot, butternut squash and dark, leafy greens like kale, and that’s just what LEON intend to do with its brand new Winter menu.
The healthy restaurant chain is offering three new vegan options to show off the best of the season’s produce, including two new salads – Rainbow Mezze Salad and a Squash, Sage and Kale Salad.
And for vegetarians, the return of the Sweet Potato Falafel Hot Box has arrived just in time for the New Year.
There’s also a Chilli con Carne available – 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.
Here’s the full list of menu items available:
The Ruby Red Porridge (£2.95)
A breakfast with higher fibre. Organic cashew milk porridge topped with almond butter and a ruby berry compote.
Lemon, Courgette & Polenta Cake (£2)
A zesty slice made with polenta, lemon, courgette and coconut oil. Topped with pistachios and dried rose petals.
Roasted Beet & Squash Wrap (£4.25)
Roasted butternut squash and beetroot with fresh herbs, all wrapped up with horseradish mayo and brightly pickled red onions.
Sweet Potato Falafel Hot Box (£6.45)
Baked not fried, made with chickpeas, sweet potato and lots of fresh herbs and spices.
Leon’s Chilli con Carne (£4.95)
A boldly flavoured chilli. British beef mixed with black beans in a dark, rich tomato sauce spiced with ancho & chipotle chilli, cumin, smoked paprika and Mexican oregano.
Squash, Sage & Kale Salad (£4.95)
Sage-roasted rounds of butternut squash on a shredded kale & green lentil base, topped with a vegan sage & onion mayo and a scattering of toasted pine nuts.
Rainbow Mezze Salad (£4.95)
Thyme-roasted beetroot topped with fresh mint & parsley, a shredded kale & green lentil salad with punchy vegan horseradish mayo and toasted pine nuts, our sweet potato falafel and pomegranate-studded hummus.