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

Hector Sanchez, executive chef at Abu Dhabi’s Wheatfields Gourmet Grocer & Café, creates five easy and tasty veggie dishes for two. 


200g cauliflower

1 medium carrot, diced

125g frozen peas, cooked

1 tsp garlic, minced

1 cup fresh coriander, chopped

Juice of 1 lime

120ml olive oil

130g spring onion, finely chopped

1) Place the cauliflower pieces in a food processor and pulse until you have a rice-like consistency. Set aside. 2) Add the coriander, lime juice and olive oil to the cup of a blender with a pinch of salt and pepper. Blend until smooth. Set aside. 3) Heat a pan on a medium high heat. Drizzle with olive oil then add the carrots and cook for around two minutes. Add the garlic and cook for ten seconds, then add the cauliflower rice and season with salt and pepper. Mix well. 4) Once you feel the rice is hot, add the peas and the sauce, then turn off heat and mix well. Season to taste, then serve.


400g sweet potato, washed, peeled and cubed

½ a small red onion, thinly sliced

¼ tsp ground cumin

6 soft tortillas

8 tbsp oil

2 cups lettuce, thinly shaved

1) Add the sweet potato to a pot full of water and cook until fork tender. Drain and set aside. 2) While the sweet potatoes are cooking, sauté the onions in a small pan with oil on a medium low heat until they begin to brown. Continue to cook until almost caramelised. 3) Tip the drained sweet potatoes into a large bowl, add the onions and season with salt, pepper and cumin. Use a fork or a masher to mash it all together, leaving some chunky pieces. 4) Warm the tortillas lightly to make them more flexible. Add around three tablespoons of the of the mash to the center of each tortilla and roll them up tightly. 5) Once you have all six tortillas rolled up, heat a frying pan with oil on a medium high heat. Place the flautas in the hot pan and fry them until golden brown. Pat them with a paper towel to remove any excess oil and then serve, with salsa and sour cream on the side for dipping if preferred.

Serves 6

500g sweet potato, washed and diced

1 small red onion, diced

½ cup of fresh coriander, chopped

1 tsp garlic, minced

1 jalapeño pepper, sliced

4 tbsp oil

1) Heat a large pan on a medium high heat. Add the oil and then the sweet potato. Mix well. Do not leave unattended – sweet potato can burn easily and needs to be tossed frequently. 2) Add the onion, garlic and jalapeno to the pan, then season with salt and pepper. Mix well and continue to cook until the sweet potato is soft – around ten to 12 minutes. 3) Once the sweet potatoes are fork tender, turn off heat and add the chopped coriander. Mix and serve.


Cauliflower, 1kg

1 beef tomato, halved

1 lemon, halved

2 spring onions, trimmed and halved lengthwise


1 cup fresh coriander, chopped

1 cup fresh parsley, chopped

1 tbsp garlic, minced

1 tsp dried oregano

¼ tsp chili flakes

60ml red wine vinegar

½ lemon, juiced

1) Remove the outer leaves and trim the stem of the cauliflower. Hold the cauliflower with its base on a cutting board. With a sharp knife, make a cut through the centre to divide it in half, then cut each half into two three to four-inch thick slices. Save half to make the rice in the following recipe.
2) Place two steaks on a baking sheet, drizzle them with olive oil and season with salt and pepper to your liking. Allow them to marinade at room temp while you prepare the chimichurri. 3) Add the chopped coriander and parsley to a medium mixing bowl, then mix in the remaining ingredients. Taste and adjust the seasoning if needed. 4) Heat up a non-stick grill pan on a medium high heat. Add a good slug of oil and heat until it starts to smoke a little, then add the cauliflower steaks. Sear until golden brown, around two to three minutes, then flip and repeat on the other side – you are aiming to retain a nice crunch but lose the raw texture. 5) Set the steaks to the side for a moment, then use the same pan to heat the lemon, tomato and spring onion halves. Serve the steaks with the vegetable sides and the chimichurri.


285g dark chocolate, chopped into small chunks

60ml maple syrup

60ml coconut oil

1 pomegranate, prepared

1) In a kitchen bowl over a double boiler, add the chocolate chunks and coconut oil. Mix until the chocolate has melted, then add the maple syrup and mix again. 2) Line a baking tray or sheet with wax paper. Pour the melted chocolate over, then tip the pomegranate seeds all over the top. Place in the fridge for at least one to two hours. 3) When solid, remove the tray from the fridge, tip over and remove the chocolate. Break it up into rough pieces and serve, keeping the remainder in a sealed tub in the fridge until ready to eat.