quesadilla

Jamie Oliver’s vegetable quesadillas sandwich chopped leeks, peppers, carrot and cheese between flour tortillas. They are dry-fried until golden and crisp outside, with melted cheese in the middle.

Tender inner leek leaves are chopped, peppers deseeded and chopped, and carrot coarsely grated. Cheddar or Red Leicester is grated into the vegetables, with roughly chopped soft herbs an optional addition.

The mixture is scattered across half the tortillas and covered with the remaining tortillas. Each quesadilla cooks in a dry non-stick pan, turning halfway so both sides become crisp.

A separate houmous dip is mixed with extra virgin olive oil and a squeeze of lemon or lime juice. More fresh herbs can be added to the dip if available.

The quesadillas cool briefly before being sliced into wedges and served with the houmous and yoghurt for dipping. Optional chilli sauce and sliced fresh chilli add heat; Oliver also suggests a crunchy salad alongside.