Guest lunch – Return to Shashamane Emilia is making us “Chickpea salad with wakame seaweed; kidney beans with cardamom seeds and fresh tarragon; butter beans with dill parsley chives; Mexican street salad with cabbage and chilies; kale salad with a fresh turmeric dressing, chilies and sunflower  seeds; fresh coriander sauce with chilies and garlic; hummus; raw tabouleh (cauliflower salad); spicy sauce with cayenne pepper; quinoa salad with linseed , basil and pomegranate; roasted sweet potatoes with caraway seeds and virgin coconut oil.”