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
Delaney Mes recipes: Eat your greens

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Greeky green salad. Photo / Jason Oxenham.
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

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.