{nom} a perfect dinner for a sunny day!

Hello all,

Just a little one today to share with you a wonderful recipe that I recently found in my new favourite book {see post here!} - Plenty, by the marvellous Yotam Ottolenghi. It's for vegetarian Quesadillas, and oh my were they good! Jack and I chowed down on them outside on our lovely sunny roof terrace in the gorgeous weather last week, and the good news is, today is set to be LOVELY so you could enjoy an al fresco dinner too tonight!

They are super healthy, light and lovely and fresh..it's totally a win:win situation all round I say!
Anyway, here is how you too can enjoy a little Mexican feast...


{for the black bean paste}

230g cooked black beans (tinned are fine)

1 tsp ground coriander

½ tsp ground cumin

½ tsp cayenne

1 bunch coriander, chopped, stalks and all

Juice of 1 lime

½ tsp Maldon sea salt

{for the salsa}

½ small red onion, peeled and thinly sliced

½ tbsp white-wine vinegar

3 spring onions, trimmed and thinly sliced

5 medium sweet tomatoes, diced

1 clove garlic, crushed

1 mild red chilli, finely diced

1 bunch coriander, chopped, plus extra leaves to garnish

1½ tsp Maldon sea salt

Juice of ½ a lime

2 ripe medium avocadoes, diced

{for the tortillas}

8 small tortillas (corn look better, but flour are fine)

180ml soured cream

120g good mature cheddar, grated

6 tbsp jalapeño peppers in vinegar, drained and roughly chopped

Drain the beans of their water and place, along with the other paste ingredients, in a food processor bowl. Pulse to a rough paste.

To make the salsa, soak the onion in the vinegar in a large bowl for a few minutes. Add all the other ingredients and stir.

Have ready a hot barbecue or a ridged griddle pan. Take one of the tortillas and spread two tablespoons of bean paste in the centre, leaving a 2cm border around the edge. Spread a tablespoon of soured cream over the paste, then scatter over the cheddar, a tablespoon of salsa and some chopped jalapeños. Fold the tortilla over and carefully transfer to the barbecue or griddle. Cook for two to three minutes on each side, by which time the filling should be warm and the tortilla nicely charred. Transfer to a warm place, and repeat with the remaining tortillas.

To serve, cut each tortilla into two at an angle, place on a serving dish and spoon the remaining salsa alongside, garnished with coriander leaves.

These are AMAZING so get involved!