- 350g chopped butternut squash
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 160g bag watercress, spinach & rocket
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 8 small flour tortillas
Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.