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