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.

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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.

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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.