Jamaica Blue has recently introduced its winter 2013 menu complete with five new vegetarian options, bringing the brand’s total number of vegetarian offerings to 20.

The new dishes are prepared fresh on site each day and they are available at Jamaica Blue stores across the country. 

The brand’s new vegetarian breakfast comprises grilled haloumi cheese, roasted tomatoes, mushrooms and pesto on toasted continental bread. 

At 1570 kilojoules per serving it offers a healthier alternative to traditional breakfast options such as fried bacon and eggs. 

Jamaica blue has also added hot and cold vegetarian items to its lunch menu. 

These include:

• Baked ricotta served with char-grilled vegetables, chutney and toasted continental bread
• Pumpkin and beetroot salad 
• Broccoli and blue cheese soup served with warm continental bread
• A pasta dish complete with beetroot, pumpkin, sage, feta cheese, pine nuts and a brown butter sauce

Already existing vegetarian items include:

• Blueberry and banana crepes
• Corn fritters with avocado salsa
• A pumpkin, fetta and olive tart
• Cumin carrot and honey soup
• A pumpkin and asparagus frittata
• A vegetable fetta slice 

To view the brand’s entire range of vegetarian options, visit the Jamaica Blue website.