Jono & Jules do food & wine

We really miss cooking for friends and family which is what we do almost every weekend (and some other nights too!). So instead of prepping for the evening we’ve been making more of an effort at lunch. Last week we had these unusual quesadillas outside in the sunshine, sure beats lunch at the desk!

Spring onion quesadillas with guacamole salsa – serves 2

• 10 scallions, trimmed
• 2 tbsp pumpkin seeds
• 1 tbsp olive oil, plus 1 tsp
• 2 soft flour tortillas
• 10 slices of jalapeño chilli (from a jar)
• 85g cheddar cheese, grated
• 1 avocado, halved, and peeled
• small pack of coriander, plus extra leaves to serve
• ½ cucumber, peeled, halved lengthways and sliced on the diagonal
• 2 Little Gem lettuces, cut into thin wedges (we used a bag of peppery salad leaves as that’s what we had)

Bring a pot of water to the boil and add the scallions. Cook for 2-3 minutes until just tender, then drain and run under cold water. Set aside to dry on kitchen paper.

Toast the pumpkin seeds in a hot dry pan until slightly golden, then tip into a bowl and leave to cool.

Heat a griddle pan over a high heat. Drizzle the scallions with a tsp of the olive oil and season. Griddle for a couple of minutes on each side until lightly charred.

We find it much easier to lay the ingredients over half of the tortilla then fold over the top and cook on either side but you can lay all the ingredients on one tortilla, then top with the other one, it will be trickier to turn though.

Lay the spring onions over each tortilla. Sprinkle over the jalapeños and the cheese, then fold the rest of the tortilla over and press together, brush the outside lightly with oil. Cook in the griddle pan for a minute or two on each side or until the cheese has melted and the outside is crisp.

Meanwhile, whizz 1 tbsp of oil, the avocado, lime juice, coriander and 1 tbsp of water together to make a dressing. Season, then toss with the cucumber and lettuce. Sprinkle with the pumpkin seeds and the rest of the coriander leaves.  Serve with the quesadillas.

(Original recipe from BBC Good Food)