OUR RECIPES

Prep Time: 20 minutes
Cook Time: 30 minutes

1. Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat.
2. Add in the garlic, black beans and spices and cook for several minutes until the garlic is cooked and the beans start to break down. Remove from the heat and set aside.
3. Arrange half the tortillas on a clean bench top and spread with the smoked salmon spread.
4. Top with the black bean mixture then separate the onion round into rings and arrange these on top of the beans. Next spoon on the corn followed by the cheese then top with the lids.
5. Clean out the pan you used to cook the beans, add a little oil then fry the quesadillas until golden brown and the cheese has melted. Keep the quesadillas in a warm oven as you go.
6. To make the guacamole, put the avocados into a bowl along with the lime juice. Season with sea salt then roughly mash with a fork before adding in the coriander and mixing again. Once all the quesadillas are cooked, cut into quarters then arrange on a platter, topping some with guacamole and some micro greens then serving with the remaining guacamole in a serving bowl.