Brussel sprout quesadillas
Last year on Jamie Oliver's Food Revolution Day, Jamie chose me as one of his winners in an Instagram photo competition and I'm so proud to have also been named an Ambassador for his Food Revolution as a result of getting to know his fantastic team. These quesadillas are an adaptation of one of our favourite recent Jamie recipes. They're from his Christmas book but my little girl thinks they're too good not to enjoy all year round. Make some with your kids today and start your own green veg mini food revolution. Many thanks also to the lovely Christine Wong of Conscious Cooking and Real Food For Kids for also including this recipe in her Best Healthy Kids recipe feed on the Feedfeed.
2 small red onions
250g Brussel sprouts
½ tsp cumin seeds
a pinch of smoked paprika
a few sprigs of fresh thyme
150g Parmesan cheese
1 lime, plus extra for squeezing over
4 tbsp natural yoghurt
hot chilli sauce
4 wholemeal gluten-free tortillas
TAKES 20 MINUTES
1. Peel and quarter the onions, wash and trim the sprouts then show the kids how to run the onions and sprouts through the fine grater attachment of your food processor. If you don't have one of these you can grate the sprouts in a box grater and finely slice the onions by hand.
2. Tip the veg into a large non-stick frying pan on a medium heat with the butter, cumin and paprika.
3. Show the kids how to strip the thyme leaves and add these to the pan. Cover and cook for 10 minutes, stirring on and off.
4. Meanwhile get the kids to help grate the cheese in a box grater. Once the sprouts are browned, squeeze over the lime.
5. Warm up a sandwich press or panini maker. Lay your tortillas in the press, covering one half with spoonfuls of sprout mix and scattering with the grated cheese. Fold the tortillas over and cook.
6. Stir a little hot chilli sauce into the yoghurt. Cut the cooked quesadillas into triangles and serve with the yoghurt and extra lime wedges for squeezing over.