Quesadilla

Ingredients

• 1 eating apple
• 1 small carrot
• 4 radishes
• 1 small bulb of fennel (6 oz)
• 1/4 of a small red cabbage (7 oz)
• 2 large seeded whole-wheat tortillas
• 2 oz red Leicester or good-quality Cheddar cheese
• jarred sliced green jalapeöos (to taste. 3 oz?)

Instructions

• Drizzle 2 tablespoons of red wine vinegar and 2 teaspoons of extra virgin olive oil across a large serving platter.
• Using long strokes, coarsely grate the washed apple, carrot (there's no need to peel it), radishes (keeping any good leaves) and fennel, picking over any leafy tops.
• Now grate over the cabbage and gently toss together with your fingertips, then season to perfection.
• Put a 12-inch non-stick frying pan on a medium-high heat. Place one tortilla in the pan, coarsely grate over the cheese, dot with jalapeöos — as few or as many as you like — then place the other tortilla on top.
• Toast for 2 minutes on the first side, then flip for 1 minute on the second. Cut the tortilla into quarters, then press down to amplify the oozy pull of the cheese before adding to your platter. Tuck on in!

Easy Swaps

Quesadillas are a quick fix and super-versatile, so feel free to mix up the fillings. A little leftover shredded meat or smashed beans would be a delicious addition.