Lamb quesadillas

450g lean lamb mince

1 x 5ml spoon ground coriander

1 x 5ml spoon ground cumin

2 x 15ml flat-leaf parsley

50g baby spinach leaves

8 flour tortillas

100g Feta cheese

2 large green apples

Handful of mint

1 x 15ml spoon oil

1 x 15ml spoon lime or lemon juice

1 x 5ml spoon honey

Weighing scales, non-stick frying pan, measuring spoons, mixing spoon, knife, chopping board, fish slice, 2 x non-stick baking trays, oven gloves, small bowl, 4 x serving plates.

1. Preheat the oven to 220°C or Gas mark 7.
2. Heat a large shallow, non-stick frying pan and dry-fry the mince with the coriander and cumin for 8-10 minutes until the meat juices run clear.
3. Roughly chop the parsley.
4. Remove the mince from the heat and stir through the spinach and parsley.
5. Place 4 tortillas on a chopping board, spread evenly with the lamb and then crumble the cheese over the top. Sandwich the remaining tortillas on top and transfer the tortillas to non-stick baking trays.
6. Bake in the oven for 8-10 minutes until the tortillas are crispy.
7. Meanwhile, prepare the salsa:

• core and dice the apples;
• roughly chop the mint;
• place all the apples, mint, oil, lime or lemon juice and honey into a small bowl mix all the ingredients together.

8. Slice each quesadilla in half and serve immediately with the apple and mint salsa and a green salad.

• Instead of using the oven these can be heated one at a time in the frying pan.
• Add frozen peas or sweetcorn to the frying pan when dry-frying the mince.

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