Salads

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

This side or salad is a rip off of Yucatan street food where you get a coal burned cob seasoned with chili spices and lime and butter. With a beer, it’s lunch, or at least a late afternoon snack.

This salad has spark, colour and enough weirdness to arouse the curiosity of a co-worker: radishes and black olives?

Brussel sprouts are one of those nutritional powerhouses, part of the cruciferous vegetable family, and chock-full of Vit. A and C, plus a good dose of iron.

Gillian’s heirloom potatoes from The New Farm are perfect for her potato salad.