Speedy Haloumi and Carrot Quesadillas

Nutrition per serve

Ingredients

• 1pcs carrot
• 180g haloumi
• 10g Spanish seasoning
• 6pcs flour tortillas
• 20g sunflower seeds
• 50g mixed salad leaves
• 50g maple and mustard dressing
• 30ml mayonnaise
• 1pcs olive oil spray

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Coarsely grate the carrot and haloumi. Combine the carrot, haloumi and 1 tsp Spanish seasoning* in a bowl.
2. Step 2 — Assemble quesadillas
   Spread the tortillas with 2 tbs mayonnaise. Divide the haloumi mixture among the tortillas. Fold the tortillas over to enclose the filling.
3. Step 3 — Bake quesadillas
   Put the quesadillas on the lined tray and lightly spray with olive oil. Bake for 6-8 mins until golden and the cheese is melted.
4. Step 4 — Toast sunflower seeds
   Meanwhile, put the sunflower seeds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and cool slightly.
5. Step 5 — Serve up
   Cut the quesadillas into wedges. Divide the quesadillas and salad leaves among plates. Drizzle the salad leaves with the maple and mustard dressing and scatter over the sunflower seeds. Enjoy!
6. Step 6 — Make it yours
   Have some tomato, cucumber or avocado on hand? Chop up and toss with the salad leaves for a nourishing boost.

Allergens

Eier, Milch, Gluten, Wheat