Last Updated: 13th September 2024

Za’atar Roasted Squash with Freekeh Tabbouleh & Confit Garlic and Chilli Oil

Butternut (Butternut Squash), Cucumber : Naked : 5/6, Freekeh : Greenwheat (Cracked) (vegan) (Freekeh Cracked **Wheat** Grains), Rapeseed Oil : Cold Pressed (rapeseed oil), Maple Syrup : Info: Plastic Bottle (Maple Syrup.), Almonds : Flaked (**Almonds**), Brakes Rapeseed Oil : Extend Life (Rapeseed Oil, Anti-foaming Agent(Dimethylpolysiloxane).), Parsley : Flat Leaf (Parsley : Flat Leaf), Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), Coriander (Coriander), Mint (Mint), Hazlemere Cider Vinegar, Garlic : Peeled (Garlic : Peeled), Chillies : Red (Red Chillies), Zaatar : Blend (Dried Marjoram, Dried Oregano, Dried Thyme, Sumac Powder, Roasted **Sesame** Seeds, Salt), Garlic Peeled (Garlic), Maldon Sea Salt (SEA SALT), Spicentice : Sumac (SUMAC(95%), SALT), Whole : Black Peppercorns (Whole Black Pepper.), Cinnamon : ground (Ground Cinnamon (Cassia)), Lemon : . (Lemon : .)

 Contains

  • Almonds
  • Brazilnuts
  • Cashews
  • Gluten
  • Hazelnuts
  • Macadamia
  • Pecan
  • Pistachio
  • Sesame
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts
  • Wheat

 May Contain

  • Barley
  • Oats
  • Peanuts
  • Rye

 Does not contain

  • Celery
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Milk
  • Molluscs
  • Mustard
  • Soya

  • Vegan
  • Vegetarian

Energy 2449kj 585kcal
29.26%
Fat 42.82g
61.16%
Saturates 3.16g
15.8%
Sugars 14.15g
15.73%
Salt 0.64g
10.71%
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)244929.26
(KCal)58529.26
Fat (g)42.8261.16
of which saturates (g)3.1615.8
Carbohydrates (g)55.9821.53
of which sugars (g)14.1515.73
Protien (g)12.1524.31
Fibre (g)1.310
Salt (g)0.6410.71
Weight (g)447.8-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.