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A vegetarian tart featuring caramelised squash, a crumbly pine nut pastry, and a refreshing chive yoghurt topping.
Roasted pine nut-crusted salmon served with smooth creamy mashed potatoes, steamed broccoli, and a perfectly soft poached egg.
Roasted trout fillet topped with a basil and pine nut crust, served with butternut squash and a tomato-thyme sauce.
Chicken breast coated in pine nut powder, pan-fried, and served over a bed of buttery, tarragon-infused creamed leeks.
Marinated king prawns wrapped in crispy kadaifi pastry served with a creamy pine nut and bread tarator dip.