Simple Essentials Salads and Vegetables

( 2 )


Featuring 60 simply beautiful recipes for all our favourites, this is the only salad and vegetable cookbook you'll ever need.

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Featuring 60 simply beautiful recipes for all our favourites, this is the only salad and vegetable cookbook you'll ever need.

Read More Show Less

Product Details

  • ISBN-13: 9780061569036
  • Publisher: HarperCollins Publishers
  • Publication date: 4/8/2008
  • Pages: 96
  • Sales rank: 662,821
  • Product dimensions: 8.30 (w) x 8.90 (h) x 0.60 (d)

Meet the Author

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.

Visit Donna online at
"Like" Donna on Facebook: donna hay
Follow Donna on Twitter: @donnahay _tweets

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First Chapter

Simple Essentials Salads and Vegetables

pan-fried haloumi and zucchini salad

Serves 4


1 tablespoon olive oil
20g (¾ oz) butter
1 clove garlic, crushed
2 yellow zucchini (courgette), thinly sliced
200g (7 oz) green beans, trimmed and blanched
250g (8 oz) haloumi cheese, sliced
lemon wedges, to serve


Heat the oil and butter in a medium non-stick frying pan over medium heat. Add the garlic, zucchini and beans and cook for 1-2 minutes or until tender and warmed through. Add the haloumi and cook for 1 minute each side or until golden. Serve the haloumi topped with the zucchini-bean mixture and with lemon wedges, if desired.

butter-roasted cabbage

Serves 4


80g (2¾ oz) butter
1 eschallot, finely sliced
2 bay leaves
2 x 500g (1 lb) cabbages
¼ cup (60ml/2 fl oz) chicken or vegetable stock


Preheat the oven to 220˚C (430˚F). Melt the butter in a small saucepan over medium heat. Add the eschallot and bay leaves and cook until the eschallot is just tender. Cut the cabbages in half and place in a baking dish. Pour over the butter mixture and bake for 15 minutes. Reduce the temperature to 180˚C (350˚F). Pour over the stock and bake for 20 minutes. Serve with the pan juices.

Simple Essentials Salads and Vegetables. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever booksare sold.
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Customer Reviews

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( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted February 6, 2012

    Give it a try, you'll want all of her books!

    Donna Hay explains it all in the most practical terms. The miracle is that the presentation is beautiful, the preparation is a pleasure, and the food is delicious and healthy. I can only say thank you to her for the new flavors I produce in my kitchen in a minimal amount of time.
    I feel modern, even artistic.

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  • Anonymous

    Posted February 10, 2013

    No text was provided for this review.

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