Courgette Quesadilla
Ingredients
For the wild garlic salsa :
- 90g wild garlic
- 250g plum tomatoes (seeded and diced)
- 20g padron chillies
- 15g mint
- 200ml olive oil
- Juice of 2 limes
For the quesadillas:
- 4 flour tortillas
- 360g roast courgettes (diced)
- 160g grated mozzarella
- 20g toasted pine nuts
- 40g frozen broad beans (defrosted and skin peeled off)
Cooking instructions
For the quesadilla:
- In a bowl mix the courgettes, mozzarella and broad beans. Season with a little salt and pepper
- Place some of the mix on half the flour tortillas
- Fold over into a semi-circle and set to one side
For the salsa:
- Set aside 10g of the wild garlic
- Blend the olive oil, lime juice, chillies and mint until smooth
- Fold in the diced tomatoes
- Chop the remaining 10g wild garlic and fold in
- Season with salt and pepper
Cooking the quesadilla:
- Heat a frying pan large enough to fit the quesadilla
- Place the quesadilla in the pan and fry (no oil) for 2-3 mins until it is crisp and brown
- Turn over and repeat
- Slice into 4 and serve