LEON comes out with new Spring menu

The brand unveiled its new LEON Spring menu, with the theme 'The Power of Plants'.

LEON announced that it will be launching two brand new dishes from its upcoming cookbook, Happy Salads to go with the new menu: The Courgetti & Kale. and Keen Bean Quinoa. The book, by Jane Baxter & John Vincent, will be on the shelves from 2 June 2016.

"We think that plants have spent enough time on the side of our plates, and deserve a moment in the spotlight. We think it’s time for a bit of veg-ucation," LEON said.

"Food has become more confusing than ever before. The science says we mustn’t eat too much of the wrong things, but no one’s quite sure about the right things. Diets say you must eat like a caveman, or a bird, or with, a blindfold on. There are so many differing opinions and diets, that it can leave us feeling a little stumped. Plants, however, are the one thing that everyone can agree you can never eat too much of. Natural, powerful plants. It is clear that vegetables (as well as the children) are our future."

The brand said that it will be focusing on the power of plants this Spring, not just leafy greens, but vegetables, herbs, legumes, nuts, seeds, even coffee beans.

The new spring menu includes:

Courgetti & Kale
Spiralised courgettes and shredded kale, sprinkled with Greek-Style cheese. Tossed in Sicilian Pesto, made with fresh basil, cashew nuts and tomatoes.

Keen Bean Quinoa
British toasted quinoa, with broad beans, mange tout, edamame and peas. Dressed with a punchy basil and tarragon vinaigrette. Available vegan or with chicken.

Sicilian Chicken Meatballs
Plant packed meatballs with capers, fennel and chilli, served in LEON tomato sauce. Topped with Sicilian Pesto, made with fresh basil, cashew nuts and tomatoes.

Original Superfood Salad

Crushed Pea Salad
Minted peas topped with toasted seeds, tossed in a mustard tahini dressing, served with and a wedge of lemon.

Brazilian Black Bean
LEON's version of the traditional Brazilian feijoada, black beans, carrots and onions spiced with sweet & smoked paprika.

Also Read

How LEON embraced indulgence in their latest seasonal offer

wagamama unveils new festive menu

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