Ingredients

450g lean lamb mince
1 teaspoon ground coriander
1 teaspoon ground cumin
50g baby spinach leaves
2 tablespoons freshly chopped flat-leaf parsley
8 flour tortillas
100g feta cheese, crumbled or 1 x 125g tub buffalo mozzarella cheese or similar, drained and torn
2 tablespoons olive oil
For the apple and mint salsa:
1-2 large green apples, cored and diced
Large handful freshly chopped mint
1 tablespoon mild olive or groundnut oil
1 tablespoon lime or lemon juice
1-2 teaspoons runny honey

Method

Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
Heat a large shallow, non-stick frying pan and dry fry the mince with the spices and seasoning for 8-10 minutes. Remove from the heat and stir through the spinach and parsley.
Place 4 tortillas on a chopping board and spread evenly with the cheese then the lamb mixture. Sandwich together with the remaining tortillas, transfer to a non-stick baking sheet and brush with the oil.
Cook in the oven for 8-10 minutes until the tortillas are crispy and the lamb is cooked through.
Meanwhile prepare the salsa; in a small bowl mix all the ingredients together and set aside.
Slice each quesadilla in half and serve immediately with the apple and mint salsa and a green salad.