Gather diners around for these easy batch salads (that are perfect for the bach) and let them serve, mix and dress to suit. Use what's at hand in the garden, pantry, fridge, fruit bowl and freezer, making them colourful and fresh.
The nacho
- Beef or lamb mince, cooked with a chopped onion and coriander stems, garlic and your favourite spice, a little chipotle sauce and a can of black beans
- Corn chips
- Shredded iceberg lettuce
- Avocado, chopped into chunks
- Fresh coriander, mint or basil leaves
- Salsa fresca (toss chopped cherry tomatoes and spring onions with crushed garlic, lime zest and juice, sea salt and pepper)
- Pickled jalapenos
- Dressing, if wished: Mix together sour cream, feta, lemon zest and juice
The Mangawhai
- Smoked fish (try kahawai or trevally), shredded
- Baby potatoes, boiled, chilled and halved
- Iceberg lettuce, cut into chunks
- Cherry tomatoes, halved
- Parsley leaves
- Black olives
- Capers
- Dressing: Mix together vinegar (balsamic or red wine) and olive oil
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The barbie
- Barbecued sausages, cut into chunks
- Cabbage, finely shredded
- Tarragon
- Corn kernels, barbecued or boiled and sliced from the cob
- Cucumber and radishes, cut into chunks
- Marinated artichoke hearts
- Dressing: Mix together chutney (kasundi is good here), sour cream and fresh pepper
The seabreeze
