LEON has launched its new autumn menu with more vegan and vegetarian options.
The Rainbow Mezze Salad has been given an autumnal update to become the Lebanese Mezze Salad, swapping thyme-scented beetroot for roasted carrots and butternut tumbled in a rose harissa, for £4.95.
Other new vegan options include the Lentil Masala – ginger, cumin and mustard seeds in a coconut sauce served over Italian brown rice, priced at £4.75.
The Ham Hock Pot has been replaced the Truffled Mushroom Pot, combining two free-range poached eggs with grilled mushrooms in a truffle sauce.
The new additions bring LEON’s menu to over two-thirds vegetarian and one-third vegan.
A new vegan drink comes in the way of golden milk from Hemsley+Hemsley co-founder Jasmine Hemsley, which is made with turmeric, cardamom, black pepper, ginger, cinnamon and jaggery.