As the seasons shift and we crave warmth and nourishment, three dishes stand out for their rich flavors, wholesome ingredients, and comforting appeal. These recipes bring together earthy spices, fresh vegetables, and robust textures to create satisfying meals packed with goodness.

Bringing his culinary expertise to the table, Chef Joey Brereton, Executive Chef at Dish Catering & Events, one of Dubai’s leading catering companies, shares his take on these comforting dishes that all girl chefs need in their repertoire.

And with Ramadan here, he’s also available to share expert insights and exclusive recipes for traditional dishes with a fresh twist—perfect for Iftar and Suhoor menus. Go and try them out for yourselves!

Roasted Cauliflower & Hazelnut Salad

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A perfect blend of nutty, sweet, and tangy, this dish highlights roasted cauliflower florets, caramelized celery, and crunchy hazelnuts, all tossed in a fragrant maple dressing. The dressing, made with maple syrup, raspberry vinegar, cinnamon, and allspice, brings out a delightful balance of flavors. Fresh parsley adds a final burst of freshness, making this salad an ideal starter or light meal.

Ingredients:
Roasted cauliflower
Roasted celery
Roasted hazelnut
Parsley
Maple dressing

Dressing:
120g Maple syrup
100g Raspberry vinegar
4g Cinnamon powder
4g All spice powder
7g Salt

Steps:

  1. Clean and cut cauliflower.
  2. Season the cauliflower florets with salt, pepper and olive oil.
  3. Roast the cauliflower at 200 degrees for 10 to 15 minutes until it’s cooked but not smushy.
  4. Peel and cut celery and season with lemon juice and salt.
  5. Roast celery at 180 degrees for 10 to 12 minutes.
  6. Let Cauliflower and celery cool off.
  7. Gently mix all ingredients together.
  8. Enjoy!

Barley Risotto with Marinated Feta

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For a heartier option, this barley risotto is a celebration of rustic flavors. Pearl barley is slow-cooked with sautéed shallots, garlic, and celery, enhanced by smoky paprika, chili flakes, and aromatic bay leaves. A tomato-based broth, enriched with passata and fresh oregano, deepens the dish’s flavor. Meanwhile, caraway seeds and lightly toasted feta cheese add a bold contrast, finishing the risotto with a creamy, spiced twist.

Ingredients:
1kg Pearl barley
150g Unsalted butter
450g Evoo
1 Celery
2 Pieces of Shallot
4 pcs Garlic
4 stripes Thyme
8g smoked Paprika
1 pcs Bay leaves
Lemon zest
Chilli flake
400g Chopped canned tomatoes
Fresh oregano
300g Passata
Carawayseed
300g Feta
700g Veg stock

Steps:

  1. Place olive oil and butter into a medium pot, add shallot and garlic.
  2. Add celery and thyme and cook until celery is cooked.
  3. Add smoked paprika, chilli flakes and stir for 3 minutes.
  4. Add barley and let it sit for 4 minutes, then add Passata, veg stock, chopped tomatoes and bay leaves.
  5. Let it boil and then simmer.
  6. Meanwhil,e place oil in a pan and pop the caraway seed plus the feta inside and roast for 30 seconds.
  7. Once the barley is cooked, you can mix it all together and enjoy.

Shorbat Addas Soup with Sumac Croutons

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A staple of Middle Eastern cuisine, this lentil soup is as nourishing as it is flavorful. A medley of fennel, carrots, celery, and leeks forms the aromatic base, complemented by warm turmeric, coriander, and cumin. The yellow lentils are cooked until soft, then blended into a silky, golden soup, finished with a hint of lemon juice for brightness. Crispy sumac croutons tossed in olive oil and confit garlic add the perfect crunch to this wholesome dish.

Ingredients:
125g Fennel
165g Carrot
120g Celery
85g Leeks
120g White onion
20g Garlic
2kg Veg stock
1kg Yellow lentils
15g Tumeric powder
10g Coriander powder
12g Cumin powder
30g Lemon juice
12g Salt.

Sumac Croutons:
Bread
8g Sumac powder
45g Confit garlic
50g Olive oil
5g Salt.

Steps soup:

  1. Place oil into cooking po and add vegtebale
  2. Add washed lentils, add veg stock and let it boil, then simmer
  3. Season with lemon juice
  4. Blend the cooked lentils until a smooth puree
  5. Let it cool down, and enjoy.

Steps croutons:

  1. Cut the brea
  2. Add olive oil, garlic, salt and sumac
  3. Mix well and place the bread on an oventray
  4. Bake them at 180 degrees for 6 minutes until they’re crispy

These three recipes bring warmth to any table, whether served individually or as part of a comforting feast. With their rich, layered flavours and nourishing ingredients, they offer a delicious way to embrace seasonal eating while indulging in wholesome goodness.