- 10 spring onions, trimmed
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp pumpkin seeds, plus extra to serve
- 1 tbsp olive oil, plus 1 tsp
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 soft flour tortillas (or gluten-free alternative)
- 10 slices of jalapeno chillies (from a jar)
- 85g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 avocado, halved, stoned and peeled
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lime
The same shape, but smaller than…
- small pack coriander, plus extra leaves to serve
- ½ cucumber, peeled, halved lengthways and sliced on the diagonal
- 2 Little Gem lettuces, cut into thin wedges
Boil a pan of water and add the spring onions. Cook for 2-3 mins until just tender, then drain and run under very cold water. Set aside on some kitchen paper. Toast the pumpkin seeds for 1-2 mins in a hot, dry pan until slightly golden. Tip into a bowl and leave to cool.
Heat a griddle pan on a high heat. Drizzle the spring onions with 1 tsp olive oil and season. Griddle for 2 mins each side until lightly charred. Lay out a tortilla and place the spring onions across, top to tail. Scatter over the jalapeños and the cheese. Top with the other tortilla and press together. Cook in the griddle pan for 1-2 mins each side, turning carefully, until the cheese has melted and the tortilla is crisp.
Meanwhile, whizz together the remaining oil, the avocado, lime juice, coriander and 1 tbsp water. Season the dressing before tossing with the cucumber and lettuce. Sprinkle with pumpkin seeds and the remaining coriander leaves. Cut the quesadilla in quarters and serve with the salad.