Three people died and eight were injured when a minibus collided with a lorry on a busy Dubai road on Monday afternoon.
Dubai Police said the accident happened at 1pm on Emirates Road in the direction of Sharjah, close to the Maliha Road exit.
The minibus appeared to have ploughed into the back of the low transport vehicle, badly damaging the front section.
Of the injured, six were seriously hurt.
Brigadier General Saif Muhair Al Mazroui, head of Dubai Traffic Police, said it appeared the minibus had been too close to the vehicle in front.
He urged drivers to be aware of the dangers of tailgating and failing to pay attention to the road ahead.
Speaking last year, Roshanara Sait, director of Ciel Marketing and Events, which organises road safety campaigns, said drivers often overestimate their skills and believe their vehicle can come to a stop faster than it can.
“At 40kph, the stopping distance required is 15 metres, as the speed doubles the distance quadruples,” she said.
“A driver should maintain a three-second gap behind any vehicle in front. This rule helps to reduce the risk of collision and the severity of the collision.”
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Read more:
Tailgating among causes of most fatal accidents
Tailgating warning as eight die in four months
Recipe
Garlicky shrimp in olive oil
Gambas Al Ajillo
Preparation time: 5 to 10 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped
Method
▶ Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.
▶ Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.
▶ Once the prawns turn pink, after 1 or 2 minutes of cooking, remove from the heat and season with sea salt flakes.
▶ Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.
