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Can you produce five dishes for under Dhs300? We put the professionals on the spot

Chef Juan Pablo Dominges from Graze at La Ville Hotel & Suites takes up the challenge, creating a Mediterranean-themed dinner for two

Baked feta cheese with tomato confit

100g block feta cheese

25g tomatoes, deseeded

100ml olive oil

5g dried oregano

15g onion, peeled

1) Preheat the oven to 180C. 2) Deseed the tomatoes then cut into small dice. Finely chop the onion. 3) Heat the olive oil in a saucepan and then sweat the onions in the oil until soft. 4) Add the tomatoes, stir, then add in the oregano. Cook slowly until broken down. 5) Transfer the tomato confit to a small own proof dish. Place the feta on top and bake for ten minutes. Serve in the middle of the table, with bread if desired.

Mussels in salsa roja

6 mussels, cleaned

150g tomatoes, halved

20g onion, peeled

1 clove garlic, peeled

5g fresh coriander leaves, plus extra to garnish

1tbsp ancho chilli paste

1) Preheat your oven to 220C and heat a griddle pan or grill to hot. 2) Char the tomatoes, onion and garlic on the grill or griddle for a few minutes, until starting to brown. 3) Place the tomatoes, onion and garlic in the bowl of a blender, add the coriander and chilli paste and blend until smooth. 4) Place your cleaned mussels in an ovenproof dish and place in the oven. Cook until they open, around five to ten minutes depending on size. Remove from the oven. 5) Tip your blended sauce into a saucepan and heat to a simmer. Tip in the cooked mussels, mix, then turn out into a serving dish. Serve garnished with the fresh coriander leaves.

Sea bass in Mediterranean sauce

2x 110g sea bass fillets

150g tomatoes

15g green olives, sliced

1 tsp sumac

1 tsp chilli paste

1 tsp ginger powder

1 tsp coriander powder

1) Blanch the tomatoes, then peel and deseed them. Chop them roughly into cubes. 2) Heat a drizzle of olive oil in a small saucepan, then add the tomatoes. Cook for a few minutes, then add the chilli paste and the coriander, sumac, coriander and ginger powders. Stir, then continue to cook until the mixture reduces to a rough sauce. Season with salt and pepper. 3) Heat another drizzle of olive oil in a frying pan, then add the sea bass fillets skin side down. Turn once, cooking for another couple of minutes, then remove from the heat. 4) To serve, divide the finished sauce between two plates and top each with a sea bass fillet. Garnish with the sliced olives.

Simple tomato and mixed leaf salad

80g bag mixed leaves

30g cherry tomatoes, halved

30ml yoghurt

10g English mustard

8g raspberries, halved

5g chives, chopped

1) Mix the yoghurt with the mustard and chopped chives and whisk until well combined. 2) Mix the cherry tomatoes through the dressing and leave to marinade until ready to serve. 3) To serve, mix the tomatoes and dressing through the leaves, tip into a serving bowl and top with the halved berries.

White chocolate zabaglione with mixed fruit

110g white chocolate

350ml whipping cream

160g strawberries, hulled and cubed

1 mango, peeled and cubed

2 kiwis, peeled and cubed

5 plain biscuits

5g honey

1) Break the chocolate into squares and place in small heatproof bowl. 2) Bring the cream to a boil in a small, heavy saucepan. Once boiled, pour immediately over the broken chocolate and whisk together until smooth. 3) Mix the chopped fruits in a large bowl, mix in the honey then place in the fridge to chill for 15 minutes. 4) Place the biscuits in a ziplock bag and use a rolling pin to break them into crumbs. 5) To serve, divide the white chocolate zabaglione between two bowls. Top with the sweetened fruit and garnish with biscuit crumbs.