Golden pan-fried halloumi on cold mixed leaves with tomato, cucumber, olives and toasted walnuts. Ready in 15 minutes.
Baby spinach sautéed with sliced garlic and chilli, finished with lemon off the heat and toasted pine nuts.
Sticky ginger and sesame pork spooned into cold, crisp butter lettuce cups and topped with crushed peanuts. An easy san choy bau from our chef.
Vine-ripened tomato layered with torn burrata, whole basil leaves and a bright green basil oil. Fifteen minutes, no cooking, serves 2.
Romaine lettuce, charred on a hot grill and finished with a sharp anchovy-caper dressing and parmesan crumb. Ready in 15 minutes. A Stacked Farm chef recipe.
Peppery arugula layered with ripe pear, torn prosciutto, shaved parmesan and toasted walnuts. Ten minutes, no cooking.
