HOW’S MY EAT­ING?

The Jewish Chronicle - - FEATURES 31 - DAN SIL­VER­STON

Each week our nu­tri­tion­ist peers into some­one’s shop­ping trol­ley

GOOD FOOD is all about fresh in­gre­di­ents. My motto is “fresher is pres­sure”, so we go to the mar­ket ev­ery day. Salt beef bagel: My favourite recipe comes in a se­same bagel with dill pickle and grain mus­tard. It’s in­spired by New York delis. Fo­cac­cia with hum­mus: I fill it with red pep­per hum­mus, chilli pep­pers, baby spinach and sun­blush toma­toes for ex­tra flavour. Chicken sand­wich: The se­cret is the dress­ing, the salad and the crispy onions, which go with it re­ally well. Chicken schnitzel cia­batta: I slice it thin and serve it with rocket and beef tomato. Smoked salmon and egg sand­wich: We gar­nish it with red onion and some baby spinach on oat­meal bread. The oat­meal makes the bread sweeter.

DI­ETI­CIAN JOAN WIDES WRITES:

Dan’s sand­wiches sup­ply a bal­anced meal in that they are based on bread (car­bo­hy­drate), a meat, fish, egg or pulse (pro­tein) fill­ing, and raw or cooked veg­eta­bles. Adding a yo­ghurt or a piece of fruit would com­plete a nu­tri­tious meal. While Dan uses a good variety of breads, the wholegrain and mul- ti-seeded breads are the health­i­est choices since they con­tain the most fi­bre, vi­ta­mins and min­er­als. Fo­cac­cia and cia­batta owe their taste and chewy tex­ture to added olive oil, mak­ing them quite high in calo­ries, as are bagels, which usu­ally con­tain sugar. Dan’s clever use of veg­eta­bles sup­plies fi­bre, vi­ta­mins and min­er­als. Some of the sand- wiches are not lowcalo­rie op­tions since they con­tain dress­ing, fried onions and fried shnitzel. For some­one watch­ing their weight, the salmon and egg sand­wich is prob­a­bly the best choice. Dan Sil­ver­ston and his part­ner Adam Gil­bert of the SoHo Sand­wich Com­pany won the award for Bri­tish Sand­wich De­signer of the year in 2007

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