Autumn is now well and truly upon us! As shorter days and the drop in temperatures may stifle your desire for going out, what’s better than cooking some delicious dishes to warm you up on the inside?

To give you some inspiration, our Nutrition Specialist and chef, Anna Caesar, has designed three different recipes that will get you off to a good start.

Aprons at the ready!

SEASONAL roast vegetableS WITH Lemon trout fillets and CREAMY-THYME GOATS CHEESE


2 trout fillets

2 red onion

1 bell pepper (preferably red or yellow)

100g fresh goat cheese

1 butternut pumpkin

q.b fresh thyme

q.b olive oil

2 lemons

1 large sweet potato

1 parsnip

5 cloves of garlic

q.b salt and pepper


how it works
  • Turn the oven to 200°C
  • Peel or rinse the vegetables and cut them into bit-sizes cubes, about 2 x 2cm.
  • Put the vegetables and halved lemons on a large oven tray, drizzle over olive oil, add some fresh thyme and season with salt and pepper.
  • Bake in the oven for about 30min
  • Mix the goat cheese with some fresh thyme and lemon peel. Feel free to add salt and pepper or any other herb you may like.
  • Heat a frying pan with some olive oil on medium-high, season the trout fillets with salt and pepper.
  • Fry them on the skin side with a lid for 3-7 min (depending on thickness) just until the fish changes colour and goes firm on the outside


 autumn salad


  • Leftover roasted vegetables
  • Leafy greens such as baby spinach or maché salad
  • 1 tomato
  • Grilled chicken OR big white beans/ chickpeas OR grilled halloumi/tofu
  • Use part of the roasted vegetables from the main meal once they have cooled down
  • Add some diced tomato, leafy greens (or any vegetable you might have at home) and your choice of chicken/tofu/beans.
  • You can squeeze some of the baked lemons to make it more lemony, or add some goat cheese to make it more creamy.
  • Garnish with fresh pomegranate and/or crushed nuts


roasted vegetable soup


  • Leftover roasted vegetables
  • Water
  • 1 cube of vegetable stock
  • 50g of cream OR crème fraiche OR fromage blanc (optional)
  • Salt and pepper
  • Roasted nuts and/or seeds
  • Use part of the roasted vegetables from the main meal and put in a casserole or a saucepan.
  • Add water just to cover the vegetables.
  • Add 1-2 cube(s) of vegetable stock and take it all to a boil.
  • Boil for a couple of minutes, turn off the heat and mix everything with a hand mixer (or in a blender)
  • Add a cream or crème fraiche if you want your soup milder and creamier.
  • Season with salt and pepper if needed and add some roasted nuts and/or seeds to give it some texture and extra flavour.
  • Serve with good bread and some goat cheese (if there is any left from the main meal).


Curious to discover more about nutrition or ZOLA’s 3-month health journeys focused on gut health? Feel free to contact us: [email protected]