JUNE COHORT OPEN · $130 · DOORS CLOSE SUNDAY 21 JUNE 11PM
RESERVE — $130
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2
10 minutes
150 g pasta, any type
60 ml extra virgin olive oil
½ medium lemon juiced
½ tsp sea salt
1 pinch freshly ground black pepper
1 tsp chilli flakes, dried
½ cup kalamata olives
2 medium cucumber sliced
1 cup cherry tomatoes halved
½ medium red onion finely sliced
80 g feta cheese
1 cup rocket leaves
Bring a medium pot of water to the boil. Add in pasta and cook for 10 minutes. Drain.
Combine olive oil, lemon juice, salt, pepper and chilli in a bowl.
Divide pasta and all other ingredients between a container for lunch tomorrow and a plate for tonight. Drizzle olive oil mixture over both portions.
No ultra-processed nonsense. Just real ingredients.
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