Seasonal Dishes
Recipes that follow the rhythm of the seasons — lighter and fresher in spring and summer, warming and comforting in autumn and winter.
Dishes for Every Season
Using seasonal ingredients when they are at their freshest often means better flavour and less preparation needed.
Sliced ripe tomatoes layered with fresh mozzarella and fragrant basil leaves, finished with good-quality olive oil and a pinch of flaky sea salt. A summer staple.
Ingredients (serves 2)
- 3 ripe medium tomatoes, sliced
- 200 g fresh mozzarella, sliced
- Handful of fresh basil leaves
- 3 tbsp extra-virgin olive oil
- Flaky sea salt and black pepper
- Optional: balsamic glaze
Steps
- Arrange tomato and mozzarella slices alternately on a serving plate.
- Tuck basil leaves between the slices.
- Drizzle generously with olive oil (and balsamic glaze if using).
- Season with flaky salt and cracked black pepper. Serve immediately.
Tip: Use tomatoes and mozzarella at room temperature — refrigeration dulls flavour in both ingredients.
A mix of whatever fresh fruit is currently in season, lightly dressed with lime juice, a touch of honey, and fresh mint. Works as a light dessert or a refreshing side dish.
Ingredients (serves 4)
- 4 cups mixed seasonal fruit (berries, melon, kiwi, mango, etc.)
- Juice of 1 lime
- 1 tsp honey or agave
- Handful of fresh mint, roughly torn
Steps
- Wash, peel (as needed), and cut fruit into even bite-sized pieces.
- Combine in a large bowl.
- Mix lime juice and honey together and pour over the fruit.
- Toss gently and top with fresh mint. Serve immediately or chill for up to 2 hours.
Tip: Add the dressing just before serving to keep the fruit from releasing too much liquid.
Cubed sweet potato, parsnip, and carrot roasted with olive oil and thyme, then served over warm grains with a tahini dressing and toasted pumpkin seeds.
Ingredients (serves 2)
- 1 sweet potato, cubed
- 1 parsnip + 1 carrot, cubed
- 2 tbsp olive oil, salt, pepper, dried thyme
- 1 cup cooked farro or brown rice
- 2 tbsp tahini + lemon juice (dressing)
- 2 tbsp pumpkin seeds
Steps
- Preheat oven to 220 °C. Toss vegetables with olive oil, salt, pepper, and thyme.
- Roast on a lined tray for 18–20 minutes, turning once halfway through.
- Warm cooked grains and divide into bowls.
- Top with roasted vegetables, drizzle with tahini dressing, and scatter pumpkin seeds.
Tip: Cut vegetables into similar-sized cubes so they cook evenly in the same amount of time.