Smoky Vegan Chilli Bowl
Chipotle-smoked two-bean chilli over brown rice.
This week's menu
Filter by programme and course. Every meal is prepped fresh in the Meraki Deli Cafe kitchen, labelled per client, and collected Monday morning.
Chipotle-smoked two-bean chilli over brown rice.
Oven-baked hake over a colourful tray of roasted Mediterranean vegetables with olives and fresh herbs.
The Greek household staple: brown lentils with bay, cumin and a red wine vinegar finish.
Greece's national dish: white beans slow-simmered with carrot, celery and tomato.
Sifnos-style chickpeas with rosemary and lemon, half-blended for texture.
One stuffed tomato and one stuffed pepper, filled with herbed rice, pine nuts and currants. Slow-roasted. Plant-based.
Almond herb-crusted hake fillet roasted on a bed of baby marrow and carrot chips, with a dressed rocket side.
A thick hake fillet with a golden almond-herb crust, roasted with cherry tomatoes and baby marrow.
Herb-marinated chicken breast over quinoa with roasted Mediterranean vegetables and feta.
Wilted greens and white beans with garlic, lemon and olive oil, with sourdough.
Greece's answer to ratatouille: a slow-roasted vegetable tray over quinoa with vegan feta.
Spiced Mediterranean meatballs in a rich tomato-herb sauce, served on wilted spinach and rocket with feta.
A deep umami bolognese from mushrooms and lentils over wholegrain pasta.
Golden pan-fried tofu in a coconut curry with vegetables over basmati.
Hand-rolled vine leaves with herbed rice, pine nuts and currants, with cashew tzatziki.
Tender lemon-yoghurt marinated chicken on a crisp whole wheat flatbread with tzatziki, rocket, cucumber, and feta.
Caramelised cauliflower and chickpeas over quinoa with tahini and pomegranate.
Achilles Strength dinner: double-portion souvlaki chicken over protein-rich quinoa with roasted Mediterranean vegetables, feta, and tzatziki.
Two hand-formed beef koftas grilled over brown rice and roasted Mediterranean vegetables, with house tzatziki.
Plant-based keftedes bound with chickpea flour, with roasted veg and Greek salad.
Spanakopita without dairy or eggs: spinach, leek and vegan feta under crisp filo.
Caramelised tamari tofu over seasoned sushi rice with edamame, avocado and nori.
A lightened creamy Tuscan-style chicken: seared chicken and whole-wheat pasta in a milk-based sauce with sun-dried tomato, spinach and a little parmesan (no cream).
Hercules Performance dinner: 280 g herb-marinated chicken over brown rice and Mediterranean roast vegetables with generous feta and tzatziki.
A whole baked sweet potato stuffed with spiced black beans, corn and avocado.
Hake baked plaki-style over lemon potatoes and tomato. Lean protein, serious carbs.
A leaner white lasagna: chicken, mushrooms and wilted greens layered with whole-wheat sheets and a light milk bechamel, topped with a little parmesan and mozzarella.
Hercules Performance dinner: seasoned beef mince over brown rice and roast vegetables, topped with feta.