The Mangawhai salad
Photo by Tam West
Gather diners around this easy breezy batch salad (perfect at the bach), letting them serve, mix and dress to suit.
- Shred some smoked fish (try kahawai or trevally). Arrange on a platter with boiled, chilled and halved baby potatoes, an iceberg lettuce, cut into chunks, halved cherry tomatoes and handfuls of parsley leaves, black olives and capers.
- Serve alongside a bowl of vinaigrette made from balsamic or red wine vinegar and olive oil.
More of Warren's easy and summery batch salads