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
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

Coming Up on Dubai Eye

  • Off Script with Chris, Robbie & Sonal

    5:00pm - 7:00pm

    The UAE’s alternative take on news, entertainment and sport. Join Chris, Robbie and Sonal as they cut through the clutter to bring you the news, entertainment and sport stories that actually matter.

  • Extra Time

    7:00pm - 8:00pm

    Chris & Robbie bring you the latest from the sporting world plus interviews with upcoming and legendary sporting stars.


On Dubai Eye

  • Commuters will pay roughly 10 per cent more for fuel

    We find out what that means for us and for the global oil prices with Ed Bell of Emirates NBD and Matt Stanley of Kpler. Plus, we discuss the risks & rewards of the growing demand for second passports. And, we talk to Sky Kurtz of Pure Harvest Smart Farms about how UAE grown produce is going to Saudi Arabia.

  • STEM Learning

    The UAE's ambassador to Canada says developing STEM career paths for Emirati women should be a national priority.