Za'atar Courgette & Bigilla Quesadilla with Sun-Dried Tomato Salsa - Ainsley Harriott

Ingredients

• For the Quesadilla
• 2 courgettes, trimmed, sliced thinly with a peeler
• light olive oil, for drizzling
• 4 small- medium corn tortillas
• 4-8 tbsp Maltese bigilla, refried beans or hummus
• 4 tbsp soft fresh gbejna or soft goat’s cheese
• 2 tbsp pine nuts, toasted
• 8 black olives, pitted, sliced
• za’atar, for sprinkling
• pul biber or dried chilli flakes, for sprinkling
• small handful mint and coriander leaves, roughly chopped
• 60g cheddar or similar hard melting cheese, grated
• sea salt and freshly ground black pepper
• For the Sun-Dried Tomato Salsa
• 6-7 sun-dried tomatoes (approx. 50g) in oil, drained, patted dry of excess oil
• 1 roasted red pepper (approx. 85g), from a jar (or roast your own, skin removed, deseeded), roughly chopped
• ½ - 1 medium-hot red chilli, deseeded and chopped
• 1 small clove of garlic, bashed
• small handful of coriander leaves
• ½ lemon for squeezing