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🙂
