Baharat spiced beef in soft layers of grilled aubergine, drizzled with a rich tahini drizzle. Served on a bed of tomato, parsley and tricolour quinoa for a delicious dinner.
A creamy, comforting winter soup. Free-range chicken, buckwheat noodles, and warming ginger and turmeric in a nutty coconut broth. Garnished with fresh coriander and just the right amount of red chilli.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
The creamy avocado and almond butter give our roasted vegetable buckwheat a rich delicious flavour.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.