Summer Veg Quesadillas with Honeyed Apricot Salsa

A seasonal British take on a Mexican classic, these quesadillas are ideal for a midweek alfresco dinner, a light meal using delicious vegetables & fruit at their best.  

Takes 45 minutes  

Serves 2 people 

INGREDIENTS

Quesadillas 

6-8 small flour or corn tortillas 

2 courgettes (cut into 2cm chunks)

2 corn on the cob (corn sliced off the cob) 

8 or so asparagus spears (cut into thirds)

150g grated mozzarella 

Olive oil 

Sea salt & black pepper  

Apricot Salsa:

6-8 apricots (halved & de-stoned)

1 green chilli 

1 generous tbsp Black Bee British Summer Honey

25g coriander (roughly chopped)

½ small red onion (roughly chopped)

1 lime (juice & zest) 

Olive oil 

Sea salt 

To serve:

Extra coriander, drizzle of Summer honey & wedges of lime

METHOD

Start by preparing the salsa, place the apricots & green chilli in a small roasting tray, drizzle with olive oil, summer honey and sea salt. Grill for 10 minutes, until they start to char & caramelise. Remove and set aside to cool. Once cooled, de-seed the chilli, then combine all the salsa ingredients in a small food processor, making sure to scrape all the honeyed juice off the tray, pulse into a smooth salsa, season with salt to taste. If you don't have a food processor, you can finely chop the ingredients & combine in a bowl.  

Place the skillet on a medium to high heat, drizzle the pan with olive oil and as it starts to smoke add the corn. Sprinkle with sea salt & leave to sit for a couple of minutes, once the corn starts to char, stir with a spoon until evenly charred & vibrant yellow, roughly 3-5 minutes. Scrape out into a bowl and set aside. 

Remove any corn debris from the pan, then drizzle with more oil, allow the pan to come back up to heat then add in the courgette, leave again for a couple of minutes till the courgette starts to brown then flip each piece to char the other side, you want the courgette to retain some crunch, so cook until charred then remove from the pan, they will continue to cook in their own heat. 

Re-oil the pan and add your asparagus, cook for 1-2 minutes. Combine all the vegetables in a bowl & set aside. 

Using the same pan, place your tortillas 3 at a time if they’ll fit, lightly toast on one side for 30 seconds or so, then sprinkle the pan with mozzarella pressing the un-toasted side of the tortilla into the cheese. Leave to crisp for 30 seconds, as you lift the tortillas up, the cheese should have stuck to the bread, with gooey stringy bits & crisp golden edges. Serve up straight away with spoonfuls of summer veg, dollops of sweet spicy salsa, squeeze’s of lime & extra drizzles of honey! 

Author: @lucyrosetteturnbull