Contestants are required to produce a commercially viable, food to go meal option, which is leaf based, using Florette Classic Crispy Salad, or Florette Superfood Salad in the Florette Tasty & Balanced container.

The meal creations should be under 200 calories and preferably high protein. 

Those shortlisted are:

Sue Price-Whittle, The Cooking Co - Chicken Chaiang Mai

Simon Wilkes, Planters Restaurant - Terriaki Salmon Salad with Pomegranate and Citrus

Matthew Devlin, Greencore - Pulsing with Protein

Darren Fenner, Pumphouse Cafe - Pomegranate and Duck Salad

Barny Luxmoore, The Jabberwocky - Goatbusters