Lyndsay's Weekday Wonder Recipe's

Veggie Chilli
Serves 2 adults and 2 small children

2 tbsp sunflower oil
1 red onion, finely sliced
1 yellow pepper, finely sliced
1 red pepper, finely sliced
2 garlic cloves, peeled and left whole
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp smoked paprika
2 tbsp tomato puree
500ml tomato passata
500ml vegetable stock
1 x 400g tin kidney beans, drained
1 x 400g tin cannellini beans, drained
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Preheat the oil in a large saucepan and add the onion and peppers. Cook for 2 minutes and then add the whole garlic, spices and tomato puree. Cook for 1 minutes and then add the passata and stock. Bring to the boil and then reduce to a simmer. Cook uncovered for 25-30 minutes until reduced and slightly thickened. If you want a smooth consistency then blend it down into a sauce but I like to leave it chunky. Return to the pan and add the beans and cook for a further 10 minutes. Serve immediately or place in the fridge for up to 2 days.

If serving with roasted sweet potato ‘jackets’: quarter the potatoes and preheat the oven to 200oC. Coat the quarters with 1 tbsp oil, 1/2 tsp smoked paprika and 1/4 tsp sea salt per potato. Place in the oven for 30-35 minutes whilst your chilli is cooking. Serve 1-2 quarters per person with a big spoonful of chilli, my hidden veg guacamole and cheddar cheese.

Kale Pesto
Makes 4-6 pasta portions

300g kale, stalks removed
4 garlic cloves
1/2 cup (120ml) olive oil
1/4 cup ground almonds
juice of 1/2 lemon
1/2 tsp sea salt

Fill a pan a little under halfway with water and bring to the boil. Add the kale and garlic. Cover and cook for 3 minutes. Drain and then add to the blender with the remaining ingredients (add the olive oil first to give the best consistency). Blend until you have a smooth green sauce. Store in the fridge for 1-2 weeks.

Salmon Teriyaki
Serves 4-6 depending on age and appetite!

500g salmon fillets
3 tbsp soy sauce
2 tbsp honey
30g frozen prepared ginger

For the marinated cucumber:
2 small cucumbers, finely sliced or diced
1-2 tsp soy sauce

Place the salmon in a bowl with the soy, honey and ginger and coat. Leave to marinade for 2 hours for the best flavour.

For the cucumber: just drizzle the soy sauce over the prepared cucumber and leave until ready to serve.

When ready to cook, preheat the oven to 220°C and place a lined baking tray in the oven to heat up. After 10 minutes, carefully remove the hot tray and place the salmon on the tray- it will sizzle. Place the tray in the oven for 15-20minutes depending on how well you like your salmon cooked. Remove and serve with rice and marinated cucumber

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