Spring onion quesadillas with guacamole salad - Good Food Middle East
This speedy vegetarian lunch or supper is packed with calcium, folate, vitamin C and iron – serve with an avocado and pumpkin seed salad
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Ingredients
- 10 spring onions, trimmed
- 2 tbsp pumpkin seeds, plus extra to serve
- 1 tbsp olive oil, plus 1 tsp
- 2 soft flour tortillas (or gluten-free alternative)
- 10 slices of jalapeno chillies (from a jar)
- 85g cheddar, grated
- 1 avocado, halved, stoned and peeled
- juice 1 lime
- small pack coriander, plus extra leaves to serve
- ½ cucumber, peeled, halved lengthways and sliced on the diagonal
- 2 Little Gem lettuces, cut into thin wedges
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