Vegetarian Week | KUDOS Delivered

Vegetarian Week

Many of us passionate carnivores, including me, tend to think that vegetarian food is bland and boring, but as it is National Vegetarian Week I thought I would make an effort and come up with some exciting tips on how to prove us wrong by creating the tastiest and quirkiest vegetarian lunch options!

First of all, having worked in the City all my life and having a really busy lifestyle, I am well aware that most of us don’t have the time or energy to go shopping for fresh produce on a daily basis. Therefore I like to stock up on some really basic semi-perishable ingredients that last long, in either the fridge or cupboard. These can comprise of pastas, rice, onions, garlic, vinegar, olive oil, seeds and nuts; basically anything with an extended shelf-life! With these ingredients at your disposal, you can be sure that you can create the most amazing dressings for any salad of your liking. Tomatoes, cucumber, rocket, baby spinach and lettuce can survive in the fridge for a decent amount of time and once we have a good stock of these, we can master our culinary skills!

My mum used to say that a really good cook can prepare a delicious meal out of virtually nothing and this has always been my inspiration in my kitchen. There are days when I open my fridge or cupboard and think: “Hmmm, this looks really boring”, as a couple of vine tomatoes, asparagus and eggs stare sadly at me– “what fridge surprise am I going to create out of these?”

Despite being a catering professional, I am not a chef and therefore my creativity as a cook is fairly limited. But that is when my friend Google comes to my rescue! You would be amazed how many delicious and weird (but tasty!) recipes you can find on there. Here is my absolutely favourite, created by Minimalist Baker:


CHICKPEA SALAD NIÇOISE – click here for recipe




MEDITERRANEAN BASMATI SALAD click here for the recipe

Here at Kudos Delivered, our approach to cooking and food preparation is much more sophisticated than that of my own. We cater for working lunches, breakfasts, office parties and buffets and our head chef, Richard Webb, accompanied by food director, David Cavalier (a Michelin-starred chef) create the most thrilling working lunches that you can possibly imagine. They have recently introduced our boxed salad, which has been proven to be extremely popular and is now part of every working lunch. Here’s just a little taster of what’s on offer during National Vegetarian Week:


  • Apple juice poached quinoa & heritage beetroot salad with a yoghurt dressing
  • Sweet potato, green lentil & edamame bean salad with Sherry vinaigrette
  • Spelt penne pasta with tomato sauce & green olives
  • Black beans, shiitake mushrooms, red pepper & bok choy with ginger & sesame dressing

Chef Richard’s recommendation for this summer season is:

Watercress, broccoli & watermelon with walnut oil salad dressing with crushed walnuts

  • 250g watermelon (cut into cubes)
  • 100g watercress (chopped)
  • ½ head of broccoli (lightly steamed)
  • 15g crushed walnuts
  • 60ml walnut oil

Mix all the ingredients together. Blend the walnuts with 60ml walnut oil and serve!
Our full boxed and side salad offer (and not just vegetarian!) is available on our website:


General Manager, KUDOS Delivered