Healthy January salad x 4
Ingredients
- 50g mange tout
- 50g French beans sliced in half
- 50g sugar snap peas
- 50g trimmed tender stem broccoli
- 50g sliced courgettes
- 50g picked kale
- 40g cracked wheat
- Tsp sunflower seeds
- Tsp pumpkin seeds
- Punnet mung sprouts
- 40ml vinaigrette
- ½ red onion finely sliced
- 1 red chilli de-seeded & finely diced
Method
- Blanch green vegetables in boiling water for 1-2 minutes & refresh in iced water, drain well & set aside, they should be vibrant green & crunchy
- In a glass bowl cover cracked wheat with boiling water, cover tightly with cling film & allow to cool. Drain when cool if necessary though all water should be absorbed
- Lightly toast pumpkin & sunflower seeds
- Wash & dry mung sprouts
- In a large bowl mix all ingredients with vinaigrette & season to taste
- Divide into 4 bowls & serve
This recipe is provided by Tim Harrington, Executive Chef, Lord’s
Name: Tim Harrington
Job title: Executive Chef
Time at Lord’s: 3 ½ years
Catering background
I took O level home economics at school as I knew I wanted to be a chef aged 13 and I joined the Royal Air Force at 16 to learn my trade. After eight years I moved to London where I worked in high end business and industry staff feeding facilities, events and corporate hospitality. I became Executive Chef at the Royal Opera House where I spent five years ahead of starting at Lord’s in April 2012.
Signature dish
Many spring to mind however working at Lord’s as in-house caterer gives us the opportunity to use top quality seasonal food, sourced directly from producers during the winter months in preparation for the new season. If I had to choose one it would be new season trio of lamb using the neck, belly and best end, poached asparagus and minted Jersey Royals.
Biggest achievements at Lord’s
- Re designing the meeting and events and summer cricket menus working alongside a great group of talented chefs.
- The Bicentenary celebrations of the venue in 2014 were fantastic.There was a marquee built on the pitch and some very high profile events took place.
- Helping to design WG’s, our new public catering outlet. It’s been a huge success this season and has pushed the boundaries of public catering within sports arena.
- Designing the Mound Stand Level 3 kitchen and opening an a la carte restaurant for our debenture holders.
Plans for future catering at Lord’s
Staying ahead of the field and keeping Lord’s at the top of its league for food and hospitality.