Successful opening for deli@5 salad bar

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The recently opened salad bar at the deli@5 at Ninewell Hospital has been very well received by staff.

When staff, public and visitors were asked what they would like to see provided by the catering service at the Catering Review engagement events a salad bar was one of the most asked for additions.

Retail catering services manager David Bayne said, “We have had some really good feedback on the salad bar and about an average of 40 customers per day. During our engagement sessions the salad bar came out second behind cashless payments system so we are pleased to get this up and running. We would like to thanks our customers for their positive feedback.”

The Catering Service is looking at possibilities of offering salad bars at other locations and introducing a cashless payment system.

The opening times for the salad bar at deli@5 are from 11.45am until 1.45pm daily. If there are items left over, bowls of salad are made available from the chill unit.

SALAD BAR RANGE

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LEBANESE STYLE FREEKEH SALAD
Cooked freekeh (wheat), cauliflower florets, sultana, Middle Eastern spices, mint, parsley and spring onion
Allergens –WHEAT

WHEATBERRY BEETROOT AND COUSCOUS
Beetroot, couscous, wheat berry kernel, carrot and parsley in a lemon vinaigrette
Allergens – WHEAT, SULPHUR DIOXIDE

MEDITERRANEAN STYLE TOASTED FREGOLA
Toasted fregola (pasta from Sardinia) with grilled courgettes and cucumber in a tomato vinaigrette dressing
Allergens – WHEAT, SULPHUR DIOXIDE

CHICKEN AND CHORIZO WITH ORZO
Chicken and chorizo with orzo pasta, spinach, rocket with black olives
Allergens– BARLEY

COCONUT AND CHILLI CHICKEN AND GREENS
Coconut and chilli chicken with mixed lettuce, tomatoes, cucumber, grated carrot and parsley in a mustard dressing
Allergens – MILK, WHEAT, SULPHUR DIOXIDE

BBQ PULLED JACKFRUIT AND WILD RICE
BBQ pulled jackfruit with mixed leaves, wild rice and carrot in an olive oil dressing
Allergens – Barley

CHICKEN TIKKA WITH OLIVES AND CORIANDER LEAVES
Chicken tikka with sundried tomatoes, coriander leaves, mixed lettuce and radish in a mango and chilli dressing
Allergens – MILK, WHEAT, SULPHUR DIOXIDE

CHEFS SPECIAL SALAD – see daily menu
MISCELLANEOUS ITEMS – see daily menu

2 thoughts on “Successful opening for deli@5 salad bar”

    1. Hi,
      Thank you for your comment. It has been forwarded to the Catering team.
      The Catering team is looking into opportunities to expand the menu to include more gluten free options in the future.

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