Title: Goat's Cheese And Courgette Quesadilla
Categories: Grigson
Yield: 2 servings

3 Flour tortillas; (17-20cm)

------------------------------FOR THE FILLING------------------------------
1 Shallot; sliced, 1 courgette
; (around 330g/12oz)
; cut into
; matchsticks
1 Red pepper; cut into narrow
; strips
2 tb Olive oil
2 Garlic cloves; chopped
2 tb Chopped coriander
1/2 tb Balsamic vinegar
90 g Goat's cheese; crumbled or
125 g Grated medium Cheddar
Salt and pepper

-------------------------------FOR THE SALSA-------------------------------
1 Avocado; peeled, stoned,
; finely diced
1 Small- medium mango; peeled,
-stoned and
; finely diced
2 Shallots; finely chopped
3 tb Chopped coriander
Juice 1 lime
1 Red chillies; deseeded,
-finely (1
To 2)
Chopped; salt

1 For the Salsa: Mix the ingredients, cover and store in the fridge until
needed. For the Filling: Saute the shallots, courgette and pepper in oil
for 8-10 minutes over a brisk heat until limp and patched with brown.

2 Add the garlic and saute for a few minutes. Draw off the heat and stir in
the coriander, vinegar, pepper and salt. Lay a tortilla on a baking tray.

3 Spread half the vegetable mix over and sprinkle over half the goat's
cheese and half the Cheddar. Lay on a second tortilla and repeat the
filling. Cover with the last tortilla and press down firmly to even out the
levels.

4 Bake at 240c/450f/Gas 8 for 8-12 minutes until the tortillas are crisp
and the cheese melted. Cut into wedges and serve immediately with the
avocado and mango salsa.

Converted by MC_Buster.

Recipe by: Sophie Grigson's Herbs

Converted by MM_Buster v2.0l.