Name: Spring onion quesadillas with guacamole salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 10 spring onions trimmed; 2 tbsp pumpkin seeds plus extra to serve; 1 tbsp olive oil plus 1 tsp; 2 soft flour tortillas (or gluten-free alternative); 10 slices of jalapeno chillies (from a jar); 85g cheddar grated; 1 avocado halved, stoned and peeled; juice 1 lime; 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

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Spring onion quesadillas with guacamole salad

Spring onion quesadillas with guacamole salad

Jemma Morphet

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4 out of 5.2 ratingsRate

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This speedy vegetarian lunch or supper is packed with calcium, folate, vitamin C and iron - serve with an avocado and pumpkin seed salad

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

10 spring onions

trimmed
2 tbsp pumpkin seeds

plus extra to serve
1 tbsp olive oil

plus 1 tsp
2 soft flour tortillas

(or gluten-free alternative)
10 slices of jalapeno chillies

(from a jar)
85g cheddar

grated
1 avocado

halved, stoned and peeled
juice 1 lime
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

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Nutrition: per serving

kcal625
fat45g
saturates15g
carbs26g
sugars8g
fibre14g
protein22g
salt1.9g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, May 2015

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A star rating of 4 out of 5.2 ratings

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