Jamie’s Sweet Potato Quesadilla with Smash-It-Up Salad
Prep time: 15 mins
Cook time: 15 mins
2 sweet potatoes (250g each)
1⁄2 a cucumber
4 ripe tomatoes, on the vine
red wine vinegar
extra virgin olive oil
1⁄2 a bunch of fresh coriander (15g)
8 spring onions
30g Cheddar cheese
2 wholemeal seeded tortilla wraps
optional: chipotle Tabasco sauce
1⁄2 a ripe avocado
2 heaped tablespoons natural yoghurt
1/2 a lime
Veg Portions / Serving: 2
Recipe donated by ©Jamie Oliver for Veg Power. Portrait photography © Jamie Oliver Enterprises Limited, by Matt Russell | mattrussell.co.uk. Food photography © Jamie Oliver Enterprises Limited, by Ella Miller | ellamillerphotography.co.uk.
I absolutely love this recipe. Not only it is totally delicious, it’s also great fun to make. Get the kids involved by letting them bash up all the veg to make a juicy rough-and-ready salad. The sweet potato is the real star here – it’s a brilliant source of vitamin A, and as an added bonus it’s a non-starchy carb, so unlike regular potato it counts towards your 5-a-day. Serve it up pizza-style in grabbable slices to make it even more kid-friendly. Parents, feel free to hit this up with a few shakes of Tabasco to really make it pop!
Scrub the sweet potatoes clean, then prick with a fork and cook in the microwave for 8 to 10 minutes, or until tender.
Score the cucumber skin lengthways with a fork to create grooves (these will catch the dressing), then roughly bash with the bottom of a pan to break it up – it doesn’t matter how rough it is. Do the same with the radishes and tomatoes, halving the tomatoes first.
Place the bashed salad veg (juices and all) into a bowl, drizzle over 1 tablespoon of red wine vinegar and 2 tablespoons of oil, then season to taste with sea salt and black pepper. Pick and tear in the coriander leaves, then toss everything together.
Place a large frying pan over a medium heat to warm up while you trim and finely slice the spring onions, grate the cheese and mash the sweet potato (leaving the skin on).
Place a tortilla into the pan, sprinkle over half the cheese and spring onions, then top with all the sweet potato.
Add a good few shakes of Tabasco (if using), scatter over the remaining spring onions and cheese, then top with the remaining tortilla, pressing down slightly.
Carefully flip the tortilla and continue cooking for 1 further minute, or until golden and crisp. Slide onto a board and cut into 8 wedges.
Destone the avocado (if needed), drizzle over a teaspoon each of oil and vinegar, then place on the board.
Put the yoghurt into a small bowl, and swirl through a splash of oil and a few dashes of Tabasco (if using).
Serve the quesadilla wedges with the salad, avo and dollops of yoghurt. Slice the lime into wedges for squeezing over, then get stuck in.
Kids in the kitchen:
There are loads of ways kids can get involved with this recipe. Ask them to help by washing the sweet potatoes, bashing the cucumber, radishes and tomatoes with a pan (carefully!) to break them up, measuring the dressing ingredients, and picking and tearing the leaves.