GRILLED QUESADILLAS

SERVES 12 QUESADILLAS

2 shallots

1 red bell pepper

8 cherry tomatoes

3 fresh apricots

1 grilled ear sweet corn

1 tbsp. olive oil

1/2 tsp. salt

1/2 batch (200g / 7oz) vegan mozzarella

4 flour tortillas

4 tbsp. cashew sour cream

1/4 bunch cilantro

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 6.1g (0.8g S.Fat)
Carbs: 15.9g
Protein: 2.6g
Sugar: 4.3g
Sodium: 232mg

METHOD

The shallots and pepper should be finely diced. Chop the tomatoes and apricots finely. Remove the corn kernels from the cob.

In a hot cast-iron saucepan, heat the oil and sweat the vegetables and apricots for 5 minutes over low heat. Season with salt to taste.

Fill two tortillas with the vegetable and apricot filling. Tear the mozzarella into pieces and place it on top. Cover with the rest of the tortillas.

Grill the quesadillas for 12 to 14 minutes over indirect heat, carefully turning them over halfway through.

Top each quesadilla with cashew sour cream and cilantro leaves and serve with lime wedges.

RECIPE NOTES

Our hot pickled radishes go well with the grilled quesadillas.

ITALIAN QUESADILLAS

SERVES 4 PORTIONS

WHITE BEAN SPREAD

(15oz./425g) 1 can white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing

1 tbsp. water

1 tbsp. lemon juice

1 garlic clove

3/4 tsp. sea salt

1/2 tsp. freshly ground black pepper

8 flour tortillas

1/2 cup chopped sun-dried tomatoes, drained

1/4 cup chopped fresh Italian parsley

2 avocados, very thinly sliced

NUTRITIONAL VALUES

Calories: 780kcal
Fat: 34.6g (6.4g S.Fat)
Carbs: 95.8g
Protein: 29.9g
Sugar: 3.9g
Sodium: 400mg

METHOD

For the white bean spread: In a food processor, combine beans, oil, water, lemon juice, garlic, salt, and pepper and process until smooth. Season with salt to taste. Place aside.

To assemble the quesadillas: 5 tablespoons white bean spread on a tortilla, leaving a 1/2-inch border on top of the spread, arrange 2 tablespoons sun-dried tomatoes, 1 tablespoon parsley, and avocado. Season with salt and pepper and top with another tortilla. Brush the quesadilla with oil on both sides.

Cook the quesadilla for about 2 minutes on each side in a large non-stick skillet over medium-high heat, until lightly browned. To serve, remove from pan and slice like a pizza. Repeat the assembly and cooking method with the remaining ingredients to make 4 quesadillas.