Next time you are roasting some pumpkin for a roast, cook up a little extra and enjoy this quick and easy meal the next day.

Quesadillas are a great way to use up leftovers. You get a great combination of textures with the crispy outside ‘shell’ and the hot fillings.
Pumpkin and feta is a classic combination – it also works fabulously well in a salad with some roasted beetroot and a smattering of cashews.
If you’re feeling a bit more adventurous though, some tasty extras in this recipe could include:

  • Sliced cherry tomatoes
  • Finely diced chilli or jalapenos for a bit of a kick
  • Sliced black olives or an olive tapenade
  • Baby spinach for a bit of extra crunch
  • Crushed cashews or pistachios for some extra protein
  • Switch the feta for some melty mozzarella
  • Add a spoonful of pesto to each wrap before folding
  • 2 cups of roasted pumpkin
  • ½ cup reduced fat feta cheese
  • 3 green shallots, finely chopped
  • ½ cup fresh parsley or basil leaves
  • 4 tortilla wraps (try to find wholemeal ones)
  • Olive oil spray
  • Mix the pumpkin, feta, parsley and shallots in a mixing bowl.
  • Lay out the tortillas and fill one side with the mixture.
  • Fold over the tortilla to make a half-circle and press down firmly.
  • If you have a sandwich press, place it in here to cook until golden brown.
  • If not, simply place in a hot frying pan that has been sprayed lightly with olive oil.
  • Place a plate on top to squash down the quesadilla.
  • Cook until browned on one side, then flip over and cook until golden.

Serves: 4. Calories per serve: 265.
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