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

  • Nights on Dubai Eye 103.8

    11:00pm - 6:00am

    Dubai Eye complements the conversation with the music you love from the eighties, nineties and newer.

  • The Business Breakfast

    6:00am - 10:00am

    The Business Breakfast is the day’s must listen for the UAE’s business leaders, and those who aspire to be.


  • UAE Companies Face A 38% Jump In Claims For Petrol Expenses

    A report from Bayzat, an HR software, says that there's been a 38% increase in the amount employees are claiming back in fuel charges.

  • Increase in bag loss

    Airports are facing an increase in baggage mishandling rate as the number of passengers continue to rise. So we asked Nicole Hogg, Product Management Director, Baggage at SITA whether bag loss is a new trend.

  • Could Space Travel Become More Accessible?

    H.E. Ibrahim Al Qassim, Deputy Director General of the UAE Space Agency joined us to explain what it would take for more people to be able to go into space.

On Dubai Eye