Ingredients

Method

For the filling:
• 480 g ricotta
• 180 g feta
• 1 lemon, zested and juiced
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste
For the quesadillas:
• 8 multiseed wraps, for serving
• 350 g baby marrow, grated
• mint, to garnish
• spring onion, to garnish
• chilli, to garnish
For the chilli-and-mint dipping sauce, blend:
• 3 spring onions, roughly chopped
• 3 green chillies, chopped
• 30 g mint
• 1 lemon, zested and juiced
• ½ t salt
• ½ cup avocado oil
• ½ clove garlic

Method

Ingredients

Combine all the filling ingredients and mix until well combined and smooth.

Dry fry the wraps on one side, then divide into two piles. Spread the filling and the grated baby marrow onto the toasted side of one pile of wraps and sandwich with the toasted side of the remaining wraps to make quesadillas.

Return to the pan and toast each quesadilla.

Serve warm with the dipping sauce, garnished with mint, spring onion and chilli.

Cook's note: These quesadillas taste as great as they look – perfect for quickly throwing together after work, or on a weekend when your afternoon guests decide to stick around for supper. Any wraps will work, but the ancient grain version – with quinoa and chia seeds – have delicious nuttiness that works brilliantly with the other ingredients. Keep them in your freezer for impromptu entertaining.