Roast Eggplant & Pumpkin Salad with Cheese and Spinach Quesadillas

Steps

1. Preheat oven to 220°C Cut eggplant into 1cm wedges; dice pumpkin 1cm; cut carrot 0.5cm, on an angle.
2. Roast salad veggies Toss veggies in a shallow bowl, with sweet chilli sauce and a drizzle of oil. Season and spread out on a lined oven tray. Roast for 18-20 minutes, until caramelised and tender
3. Prep quesadillas While veggies cook, thinly slice spinach and finely dice onion. Add to a medium bowl, then combine with cheese, chilli flakes, salt and 2 tablespoons sour cream. Season with pepper. Lay wraps on a clean bench and divide spinach mixture evenly between them. Fold in half and press down firmly
4. Cook quesadillas Heat a drizzle of oil in a large fry-pan on medium heat. Cook two quesadillas at a time, for about 1-2 minutes each side, until wraps are golden and cheese has melted. Cook quesadillas slowly, to ensure they are crisp on the outside and melty on the inside. Set aside and cook the final two quesadillas.
5. Finish salad When veggies are cooked, toss with coriander and almonds. Once quesadillas are cooked, cut each one into 4 wedges.
6. To serve Divide salad and quesadillas between plates. Dollop with remaining sour cream.