The Broad Palate – July ’24

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 🙂