NZ Woman's Weekly

Salads

Warm eggplant and lamb salad recipe

This fragrant salad is a great way to use up any random vegetables, just whatever you have on hand. Use a tender cut of lamb – it is simply pan seared and cooked medium rare.

Panzanella salad

A Tuscan salad of the ripest, sun-kissed tomatoes and day-old bread – the beauty of this is the way the juices are soaked up by the bread and soften it slightly.

Chilli beef & mango salad

To prepare the mango, peel off the skin with a sharp knife or potato peeler, then slice down each side of the stone to remove the mango“cheeks”.

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