Leon launches “gut-positive” spring menu
All items will be available for takeaway, click & collect and delivery.
Leon has launched what is called a “gut-positive” spring menu, with new items across breakfast and all-day categories along with the return of some “revitalised” classics.
On the breakfast menu, the chain introduced probiotic, live yoghurt pots: the Turmeric Honey, Banana & Bee Pollen and Summer Berry & Pomegranate.
The menu’s savoury side offers the return of the Smoked Salmon and Avocado Egg Pot. Drinks include their new Power Hour prebiotic and probiotic smoothie.
On the all-day menu, Leon is offering three new salads: Burrata, Greens & Grains, an Italian-inspired combination of burrata, a lime and jalapeño dressing with grains, green chickpeas, broccoli and finished with pink kraut; the Hot Smoked Salmon, Lime and Jalapeño salad, and the Jewelled Harissa Chicken, served with pomegranate seeds and green chickpeas and coated in a warm harissa dressing, along with red cabbage, green beans and crunchy chilli chickpeas.
Making a return is the Moroccan M*atballs, a plant-based stake on the chain’s staple. The menu will also introduce the Pink Peppercorn Ste*k Wrap, with vegan steak wrapped in Khobez flatbread, made with pink peppercorn mayo, smoked garlic aioli and served with caramelised onions and peppers.
Managing director of LEON restaurants, Glenn Edwards, said: “This menu launch feels so special - it’s allowed us to revitalise and reinvent a number of LEON favourites with a kinder twist.”
