Just because it's cold outside, it's no excuse to give up on salad. There are some great green vegetables around at this time of year, as these two dishes show. They both work as either a warm side dish - alongside any kind of shared feast, or even your Sunday roast - or on their own as a salad for lunch - simply stir through some noodles for a great meal. Adding a protein will bulk it out too - salmon, shredded chicken, or strips of beef would all go well with the flavours in either of these dishes.

Brussels sprouts are still polarising it seems, even though over the past few years they've become more popular. They increasingly pop up on menus at this time of year too, charred, roasted, and even raw. When they roast up and go a bit crispy, they almost take on a nutty flavour, and that works well with the freshness of the lemon and the mint in this dish. I got the idea to do something like this from Wellington cookbook author Adie McClelland. She's heavily inspired by Greek flavours, and had something similar on her Instagram.

Broccoli is available all year round, and is definitely one of my favourite ways to get my green vege intake in winter. Again it roasts well in a hot oven with olive oil and salt, but it's also very easy to blanch or steam just a little so it retains its crunch, and then dress with something punchy. Here it gets the miso treatment, with some sliced radish for some extra bite.

Greeky brussels sprouts

500g brussels sprouts, quartered or halved
Drizzle cooking oil and flaky sea salt
1 green capsicum, core removed and cut into small dice
1 red chilli, deseeded and thinly sliced
2 Tbsp good quality olive oil
¼ cup fresh mint, finely chopped
Small bunch fresh parsley, finely chopped
Juice and zest of one small lemon
1 tsp white wine vinegar
Generous pinch flaky sea salt

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Scatter the brussels sprouts on an oven tray and drizzle with the oil and sprinkle with the salt. Cook at 200C for about 10 minutes until crisp. Set aside.

In a large mixing bowl, add the capsicum and the chilli, then mix through the brussels sprouts. Add all other ingredients and mix well to combine. Taste and adjust as necessary.

Broccoli and radish with tangy asian dressing

Broccoli and radish salad with tangy Asian dressing. Photo / Jason Oxenham.
Broccoli and radish salad with tangy Asian dressing. Photo / Jason Oxenham.

1 head of broccoli, cut into florets
3 radishes, thinly sliced
1 tsp black sesame seeds
Handful of salad greens (baby spinach or rocket)
For the dressing
1 tsp miso paste
1 tsp sesame oil
1 tsp chilli oil
1 tsp rice wine vinegar
Juice of half a lemon
1 garlic clove, crushed

Whisk all ingredients together. Taste and adjust as necessary.

Steam or blanch the broccoli for two minutes, then set aside. Place in a bowl with the radish and sesame seeds and salad greens. Drizzle over the dressing and serve.