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Zucchini and Haloumi Quesadillas with Fresh Corn Salsa

Zucchini and Haloumi Quesadillas with Fresh Corn Salsa

This vegetarian dish is a quick and easy midweek winner for lunch or dinner, that the whole family will love.

Zucchini and Haloumi Quesadillas with Fresh Corn Salsa

Serves 4


8 large (20cm diameter) flour tortillas

200g haloumi, coarsely grated

2 zucchinis, coarsely grated

pinch dried chilli flakes

2 corn cobs, husks and silks removed

2 ripe tomatoes, finely chopped

½ cup basil leaves, shredded

1 tbsp olive oil

1 tbsp red wine vinegar 


Heat a large frying pan over high heat. Place a tortilla on a clean work surface. Top with a little haloumi, zucchini and a sprinkle of chilli flakes.

Place in frying pan and fold in half to enclose filling. Cook for 2 minutes each side or until golden. Repeat with remaining tortillas, haloumi and zucchini.

Meanwhile, cook corn in a medium saucepan of boiling water for 5 minutes or until tender. Refresh under cold running water. Drain well.

Use a small knife to remove corn kernels from cobs. Place in a bowl with tomato, basil, oil and vinegar. Toss to combine.

Cut quesadillas into wedges. Top with salsa and serve immediately.

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