The Salad Box changes with the seasons
The seasons aren’t the only thing changing on campus, our Salad Box counter has been revamped with a range of fresh and seasonal salad items.
Our catering team have developed a range of new items which will be rotated daily throughout spring and summer.
Development chef, Melissa Hudson, tells us about the inspiration behind the change:
“The new salad range has been inspired by the freshness and colour of spring and summer and we’ve enjoyed coming up with some bold and vibrant new dishes. Working with our local supplier has allowed us to use fresh and seasonal ingredients such as pea shoots, radishes and new potatoes.”
As well as some customer favourites returning to the menu, new dishes have also been developed, including:
- Mexican street salad with shredded red and white cabbage, radishes and a lime and chilli dressing
- Spring pea and pea shoot orzo pasta salad with rocket oil
- Watermelon, feta, pomegranate, mint and puy lentils
- Chopped Indian salad with flaked poppadum, roasted cauliflower, peppers and spring onion seasoned with curry spices, poppy seeds and mango chutney.
- Grilled halloumi, orange and mint quinoa
- Tuna rice salad with lemon and tarragon
Melissa told us “I’m particularly excited about the watermelon, feta, pomegranate, mint and puy lentil salad, the combination of the fresh watermelon and mint, sweet pomegranate and salty feta is fantastic for this time of year. I’d definitely recommend it.”
Visit the Salad Box in the Food Court from Monday 11 April and mix and match your salad favourites, from just £3 for a regular salad box. Add a cold or hot deli filling from the deli bar or hot food counter, including chicken and bacon, tuna mayonnaise, pizza, homemade seasonal quiche, spinach and ricotta plait or our daily hot roast.
Have you tried one of our new Salad Box dishes? Tell us what you think by email email@example.com, on Twitter or by completing a ‘What’s Your View’ card in the Food Court.
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