Greek Quesadillas with Tzatziki and Kale Almond Salad

Greek Quesadillas with Tzatziki and Kale Almond Salad

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 19, 2017.

Our Greek quesadillas are a little juicier then their Mexican counterparts, keep the paper towels on stand by and use knives and forks!


Ingredients

Greek Quesadillas

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon Greek spice mix
  • 1 can cannellini beans, drained and rinsed
  • 6 vine tomatoes, finely diced
  • ½ teaspoon salt
  • bag baby spinach
  • 100g feta cheese, crumbled
  • Zest and juice of ½ lemon
  • 6 wheatmeal tortilla wraps
  • 3 tablespoons mayonnaise

Tzatziki1 Lebanese cucumber

  • 1 Lebanese cucumber
  • 1 pottle yoghurt

Kale and Almond Salad

  • ½ bag baby kale
  • Juice of ½ lemon
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • 1 tablespoon olive oil
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 packet sliced almonds (optional)

Steps

  1. Preheat oven to 200°C. Place two oven trays in the oven to preheat. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook onion and garlic for 2-3 minutes until soft. Add Greek spice mix and cook for a further 30 seconds, until fragrant.
  2. Add cannellini beans, tomatoes and salt and heat through for about 2 minutes before lightly mashing. Add spinach, feta and lemon zest and juice. Mix to wilt and combine and season. Remove from heat.
  3. Lay wraps on bench and divide cannellini mix between 3 of the wraps spreading mixture out evenly. Spread mayonnaise out evenly on the remaining. Sandwich the mayo covered wrap on top and press edges together lightly to seal.
  4. Remove trays from oven. Brush the top and bottom of each quesadilla lightly with olive oil and place onto prepared preheated trays. Bake in oven for 10-12 minutes, until golden and crispy. Turn halfway through cooking and swap trays around, to ensure even cooking.
  5. While quesadillas cook, grate cucumber and place in a small bowl with yoghurt. Mix well and season. In a large bowl, toss together all kale and almond salad ingredients. When quesadillas are crispy cut into wedges.
  6. To serve, divide Greek quesadillas between plates with tzatziki and kale almond salad on the side.

Nutritional Information

Energy 2666 kj
637 kcal
Protein 23.5g
Carbohydrate 69.1g
Fat 26.7g