Halloumi Sauerkraut Quesadillas with Radish Salad

Steps

1. Preheat oven to 180°C. Line an oven tray with baking paper. Combine tomato, sauerkraut, halloumi, sweet chilli sauce and first measures of spring onion and spinach in a medium bowl. Season with salt and freshly ground black pepper and mix to combine.
2. Lay wraps out flat on a clean bench. Divide halloumi mixture over one half of each wrap. Fold wrap over to enclose filling, forming a half-round shape. Press edges down firmly to seal. Brush the top of each quesadilla with a little of the olive oil.
3. Heat a large, dry fry-pan on low-medium heat. Cook quesadillas, two at a time (oiled-side-down), for 2-3 minutes, until golden. Brush the non-oiled side with a little of the oil then carefully flip over. Cook a further 2-3 minutes, until golden and cheese has begun to melt. Repeat with remaining quesadillas.
4. Transfer quesadillas to prepared tray to warm in oven for 6-8 minutes. Let tortillas sit outside of the oven for a few minutes before cutting into 2-3 wedges.
5. While quesadillas bake, whisk vinegar and oil together in a medium bowl. Add all remaining radish salad ingredients to bowl with dressing, season to taste with salt and pepper and toss to combine.
6. To serve, divide radish salad and wedges of halloumi sauerkraut quesadillas between plates. Dollop quesadillas with a little tomato relish.