Kale and Fetta Quesadilla with Tomato Salsa and Rocket

Remove and discard kale stems then roughly chop leaves. Heat a large frypan over medium-high heat. Add a drizzle of oil and the kale, fry for 1-2 minutes until just wilted. Set aside on a plate to cool slightly. Wipe pan clean for later.

Tip! Pre=heat the oven to 220C if you prefer to cook quesadillas in the oven.

Finely dice tomato. Peel and finely dice red onion. Peel and mince garlic. Pick parsley leaves, discard stems and finely chop.

Tip! You may not need all the onion for the salsa and filling.

Combine the tomato with 1 tbsp of the red onion (or to taste), half the garlic and the Italian salad dressing.

Gently press and pour off any excess moisture from kale. Add kale to a bowl and combine with egg, remaining garlic and onion, crumbled fetta cheese and parmesan. Season to taste with salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Heat pan over medium-high heat with a small drizzle or spray of oil. Add one tortilla to the bottom of the pan. Spread some of the filling over the tortilla and add another tortilla over the top. Cook for 4 minutes and gently flip, cooking for a further 4 minutes on the other side or until golden and crisp. Repeat with remaining filling and tortillas.

Tip! You can cook them in the oven on 220°C if you prefer that to frying.

Combine Greek yoghurt, parsley, salt and pepper. Divide rocket amongst plates and top with a spoonful of salsa. Cut quesadilla into wedges and serve with the rocket, remaining salsa and a dollop of Greek yoghurt.

Remove and discard kale stems then roughly chop leaves. Heat a large frypan over medium-high heat. Add a drizzle of oil and the kale, fry for 1-2 minutes until just wilted. Set aside on a plate to cool slightly. Wipe pan clean for later.

Tip! Pre=heat the oven to 220C if you prefer to cook quesadillas in the oven.

Finely dice tomato. Peel and finely dice red onion. Peel and mince garlic. Pick parsley leaves, discard stems and finely chop.

Tip! You may not need all the onion for the salsa and filling.

Combine the tomato with 1 tbsp of the red onion (or to taste), half the garlic and the Italian salad dressing.

Gently press and pour off any excess moisture from kale. Add kale to a bowl and combine with egg, remaining garlic and onion, crumbled fetta cheese and parmesan. Season to taste with salt and pepper.

Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.

Heat pan over medium-high heat with a small drizzle or spray of oil. Add one tortilla to the bottom of the pan. Spread some of the filling over the tortilla and add another tortilla over the top. Cook for 4 minutes and gently flip, cooking for a further 4 minutes on the other side or until golden and crisp. Repeat with remaining filling and tortillas.

Tip! You can cook them in the oven on 220°C if you prefer that to frying.

Combine Greek yoghurt, parsley, salt and pepper. Divide rocket amongst plates and top with a spoonful of salsa. Cut quesadilla into wedges and serve with the rocket, remaining salsa and a dollop of Greek yoghurt.