Spinach and Fetta Quesadilla with Tomato Salsa and Rocket

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

Finely dice tomato. Finely dice red onion. Mince garlic. Pick dill, discard stems and finely chop.

Combine tomato with 1 tbsp of the red onion (or to taste), half the garlic and the lemon vinaigrette.

Gently press and pour off any excess moisture from spinach. Combine with egg, most of the dill, remaining garlic, crumbled fetta and parmesan. Season to taste with salt and pepper.

Heat pan over medium-high heat with a small drizzle or spray of oil. Add one tortilla to the bottom of the pan. Spread half 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.

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

Combine remaining dill with yoghurt, 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 yoghurt.

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

Finely dice tomato. Finely dice red onion. Mince garlic. Pick dill, discard stems and finely chop.

Combine tomato with 1 tbsp of the red onion (or to taste), half the garlic and the lemon vinaigrette.

Gently press and pour off any excess moisture from spinach. Combine with egg, most of the dill, remaining garlic, crumbled fetta and parmesan. Season to taste with salt and pepper.

Heat pan over medium-high heat with a small drizzle or spray of oil. Add one tortilla to the bottom of the pan. Spread half 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.

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

Combine remaining dill with yoghurt, 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 yoghurt.