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Beet hummus, pea hummus, baba-ganoush, “crudités” (cherry tomatoes, cherry kumato tomatoes, baby carrots, baby eggplant, baby corn, baby cucumber, radish…), Greek zucchini fritters (bio zucchini, spring onion, mint, parsley, dill, lemon), bufala burratina and feta cheese saganaki with almonds (vegan option), yoghurt dip, Med-style olives, sea crackers, unleavened and sourdough bread.