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Fast spring recipes for easy dinners and lunches

The best way to celebrate spring is with copious amounts of fresh food in these seasonal recipes.
Fast spring recipes

Seared tuna with baby spring greens

James Moffatt (main)

Don’t waste time in the kitchen this springtime. Enjoy the warmer weather and all that spring has to offer with these fast spring recipes. Featuring savoury meals starring spring vegetables, light pasta recipe ideas, one-pan wonders and more, our collection of quick, easy spring recipes are perfect for fuss-free meals this season.

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We have spring dinner recipes and simple lunches galore. Try our beetroot, feta and lentil salad the next time you’re looking for a fresh salad recipe to try. Our prawn linguine with semi-fried tomatoes and Pintxo-style chopped steak sandwiches, both of which are perfect for weeknight dinners (especially when you’re not in the mood to cook). Plus, more spring dinner ideas starring fresh spring vegetables such as green beans, spring peas, and roasted asparagus. For easy weeknight dinners or an evening of entertaining, our recipes for farro with pancetta and peas or our harissa-roasted cauliflower recipe always deliver.

These are our best spring recipes to celebrate the season.

Fried tortillas with broad beans, feta and lime

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Casarecce with spring vegetables and pancetta

Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli

Roasted beetroot carpaccio

Chicken salad with asparagus and quinoa

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Asparagus and ricotta pizze bianche

Matt Stone’s raw zucchini, pine nut and miso salad

Chorizo and asparagus salad with chimichurri

Corn and buttermilk fritters

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Prawn linguine with semi-dried tomatoes and olives

Kung pao chicken

Charlie Carrington’s Yemenite pickled cabbage and chickpea salad

Beetroot, feta and lentil salad

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Sicilian artichoke, broad bean and pecorino salad

Lamb with fennel, salsa verde and preserved lemon

Louis Tikaram’s stir-fried snake beans with pork

Baby vegetable slaw with grapefruit and tarragon

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Harissa-roasted cauliflower with preserved-lemon dressing

Roasted cauliflower, Brussels sprout and chickpea salad

Farinata with blistered tomatoes and chilli chickpeas

Broccoli sang choi bau

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E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon

Lamb koftas with beetroot salad

Potato tortilla with marinated mushrooms

Pintxo-style chopped steak sandwiches

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Chorizo, broad beans and Manchego

Zucchini flower, asparagus and fennel salad

Barbecued hanger steak with cacio e pepe mushrooms

Portuguese chicken skewers with tomato salad and flatbread

Portuguese chicken skewers with tomato salad and flatbread

(Credits: Chris Chen)

Portuguese chicken skewers with tomato salad and flatbread

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Farro with pancetta, peas and mascarpone

Farro with pancetta, peas and mascarpone

(Credits: Ben Dearnley)

Farro with pancetta, peas and mascarpone

Lamb with torn bread, broad bean and mint salad

Lamb with torn bread, broad bean and mint salad

(Credits: Ben Dearnley)

Lamb with torn bread, broad bean and mint salad

Blue-eye trevalla with skordalia, lemon, potatoes and fennel

Blue-eye trevalla with skordalia, lemon, potatoes and fennel

(Credits: Chris Chen)

Blue-eye trevalla with skordalia, lemon, potatoes and fennel

Speck, cabbage and pea soup

Speck, cabbage and pea soup

(Credits: William Meppem)

Speck, cabbage and pea soup

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Seared tuna with baby spring greens

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