Name: Cheese-and-corn quesadilla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the coriander jalapeño pesto: ,coriander 15g,limes, juiced, plus ½ t zest 2,Woolworths smoked jalapeños 3,salt, to taste ,For the quesadilla: ,Woolworths multiseed wraps 8,creamed corn 1 x 400g,Cheddar cheese, grated 200g,Woolworths pickled red onions, for serving ,Woolworths zesty guacamole, for serving ,Woolworths smoked jalapeños, for serving ,lime wedges, for serving

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Cheese-and-corn quesadilla

20 mnutes

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Cheese-stuffed baby brinjals

30 minutes

Cheese-stuffed baby brinjals

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 x 400 g cans butter beans in brine, drained
½ cup extra virgin olive oil, plus extra for roasting
4 cloves garlic, finely chopped
20 g fresh dill, roughly chopped
20 g celery leaves , roughly chopped
15 g fresh Italian parsley, roughly chopped
1 T wholegrain mustard
2 lemons, zested and juiced
2 T honey
1 x 500 g pack baby brinjals
sea salt and freshly ground black pepper, to taste
200 g mature Cheddar cheese, cut into 2 cm blocks
rosemary a few sprigs

Method

1. Place the beans in a bowl with half the olive oil, the garlic, herbs, mustard, lemon juice and zest, and honey. Combine thoroughly, cover and chill until ready to use.

2. Preheat the oven to 200°C. Rinse the brinjals and make a 2–3 cm incision into the underside of each one.

3. Place on a baking sheet and rub with the remaining olive oil, salt and pepper. Roast the brinjals for 20–25 minutes, or until tender but still firm. Stick a block of cheese and a sprig of rosemary into the incisions.

4. Return to the oven, turning the oven to grill. Grill for about 5 minutes, or until the cheese melts and is golden brown. Turn the marinated beans out onto a plate and top with the brinjals.

Cook's note: I really love beans, and have used them here to turn the brinjals into a substantial main.

Find more salad recipes here.

Photographs: Jan Ras
Food assistant: Emma Nkunzana

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Ingredients

Method