Monday Fresh salad rolls served with tomato, lettuce, tomato, carrot, cucumber and cheese.
Tuesday Vegetable ratatouille served with buttered basmati rice
Wednesday Vegetable tagine served with lightly spiced couscous
Thursday Lentil soup served with crusty sourdough bread and butter
Friday Penne Boscaiola in a rich cream sauce topped with fresh parmesan and garden peas
(Chefs’ selection of fruits and vegetables provided daily)
The post On the vegetarian lunch menu for Week 9 appeared first on John Colet School | Sydney.
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