Primary menu - week three

Tomato and Mozzarella Pasta with Roasted Vegetables & Garlic Bread
(V)

Katsu Chicken Curry with Wild Rice and Peas (CH)

MSC Salmon Bubble Crumb Fillet with Spicy Seasoned Wedges with Sweetcorn (F)

Shawarma Chicken with Natural Yoghurt, Flat Bread & Diced Cucumber (CH)

Leo's Mega Beef Burrito with Fresh Tomato Salsa and Mixed Salad (B)

Crispy Vegetable Nuggets with Sweet and Sour Noodles
(V)

Cheddar Cheese Melt Panini with Diced Potatoes & Summer Corn Salad  (V)

Macaroni Cheese with Garlic Bread & Garden Peas 
(V)

Quorn Dippers served with Bang Bang Sauce in a  Tortilla Wrap and  Crunchy Salad
(V)

Margherita Pizza with Diced Potatoes & Sweetcorn
(V)