25 mins
Not Too Tricky
serves 2
About the recipe
Sweet potato is a brilliant source of vitamin A, and it’s a non-starchy carb, so unlike regular potato it counts towards your 5-a-day. Hit it up with a few shakes of Tabasco to really make it pop!
Ingredients
2 sweet potatoes (250g each)
½ a cucumber
100g radishes
4 ripe tomatoes
red wine vinegar
extra virgin olive oil
½ a bunch of fresh coriander (15g)
8 spring onions
30g Cheddar cheese
2 seeded wholemeal tortillas
chipotle Tabasco sauce
½ a ripe avocado
2 heaped tablespoons natural yoghurt
½ a lime
Top Tip
HEALTH & NUTRITION
One large sweet potato contains more than 70% of our recommended daily vitamin C intake!
Method
- Scrub 2 sweet potatoes (250g each) clean, then prick with a fork and cook in the microwave for 8 to 10 minutes, or until tender.
- Score the skin of ½ a cucumber lengthways with a fork to create grooves (these will catch the dressing), then roughly bash with the bottom of a pan to break it up – it doesn’t matter how rough it is. Do the same with 100g of radishes and 4 ripe tomatoes, halving the tomatoes first.
- Place the bashed salad veg (juices and all) into a bowl, drizzle over 1 tablespoon of red wine vinegar and 2 tablespoons of extra virgin olive oil, then season to taste with sea salt and black pepper. Pick and tear in the leaves from ½ a bunch of fresh coriander (15g), then toss everything together.
- Place a large frying pan over a medium heat to warm up while you trim and finely slice 8 spring onions, grate 30g of Cheddar and mash the sweet potato (leaving the skin on).
- Place 1 tortilla into the pan, sprinkle over half the cheese and spring onions, then top with all the sweet potato.
- Add a good few shakes of chipotle Tabasco sauce, scatter over the remaining spring onions and cheese, then top with the remaining tortilla, pressing down slightly.
- Carefully flip the tortilla and continue cooking for 1 further minute, or until golden and crisp. Slide onto a board and cut into 8 wedges.
- Destone ½ a ripe avocado (if needed), drizzle over 1 teaspoon each of extra virgin olive oil and red wine vinegar, then place on the board.
- Put 2 heaped tablespoons of natural yoghurt into a small bowl, and swirl through a splash of extra virgin olive oil and a few dashes of chipotle Tabasco.
- Serve the quesadilla wedges with the salad, avo and dollops of yoghurt. Slice ½ a lime into wedges for squeezing over, then get stuck in.
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