Salad Days –  a trio of salads, ideal for barbecues – no lettuce required 😁.

Watermelon, Feta and Mint Salad – serves 3 to 4
N.B. This also makes a great summer breakfast!

• ½ a large watermelon, chilled
• 200g block feta cheese
• 1 mugful of mint leaves, washed and coarsely chopped
• Black pepper and olive oil (extra virgin preferably)

Method:

You don’t need exact quantities, though – go by eye.
Chop melon flesh into generous bite sized chunks, spread out onto a large platter.
Sprinkle the crumbled feta over, then the mint.
Season with black pepper and a drizzle of olive oil, and serve ASAP.

3 ‘O’ Salad – serves 4 

• 1 small red onion, peeled
• 4-5 large oranges
• ½-¾  jar pitted black olives

Method:

This is best made a couple of hours before serving, and left to marinate.
Halve and thinly slice the red onion into fine half-moons. Remove the skin and pith from the oranges using a sharp knife, and cut into segments (flesh only), reserving any juice.
Place the onion, orange segments and olives into a shallow serving bowl along with any remaining juice.
Finally, just before serving, sprinkle with a little sea salt and a drizzle of olive oil if desired.

Mexican Corn Salad (Esquites) – serves 4

• 1 bag frozen sweetcorn, defrosted
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream or plain yogurt
• Juice and zest of one lime
• 1 clove garlic, crushed
• 4-5 spring onions, finely sliced
• 1 red pepper, finely chopped
• 100g feta, crumbled (add more if desired)
• 1 small bunch coriander, chopped, leaves only
• 1/2 teaspoon salt or to taste
• 1 teaspoon caster sugar or to taste
• Pinch chilli flakes, to taste

Method:

For the dressing, combine the mayo,  yogurt or sour cream, garlic, lime zest and juice.
In a hot frying pan, dry fry the sweetcorn, watching it like a hawk until it’s nicely charred but not too blackened. Transfer to a large bowl.
Add all the other ingredients and mix well.
Garnish with lime wedges and extra coriander if desired. Serve at room temperature.

Many thanks to Ann Shaw 🙂

Bon Appetit!

Ann’s previous recipes:

• June ’24 – Salad Days – (a trio of salads, ideal for barbecues)
• May ’24 – Garlic Prawns (Gambas al Ajillo) / Tortilla española
  
• April ’24 – Slow cooked Chinese Beef with Ginger / Saucy St. Clements Pudding
• Mar ’24 – Macaroni Cheese with Leeks and Mushrooms / Welsh Cakes
• Feb ’24 – Quick Fish Chowder / Raspberry Cheesecake Hearts
  
• Jan ’24 – Scouse (or Lobscouse) / Ginger Cake
  
• Dec ’23 – Salmon in Filo /  Easy Chocolate Mousse
• Nov ’23 – Squash & Sausage Pasta / Pear & Apple Sponge

To revisit the Bishops’ Kitchen recipes provided by Richard Childs
Please click HERE🙂

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