Quesadilla with Salsa Verde

I love recipes that are so simple they’re hardly a recipe at all – where great produce and flavours shine and I don’t have to do too much. That’s what these simple fried cheese sandwiches are all about, especially served with vibrant green salsa verde (which keeps for a week in the fridge and is delicious on just about everything, especially eggs). In Mexico quesadillas are cooked on a traditional clay or cast-iron comal, but you can use a frying pan or char-grill pan. Quesadillas with salsa verde make a delicious breakfast, starter or snack at any time of day; I love them with a glass of flinty Soumah Savarro with its citrus tang and hint of spice. Oaxaca cheese, a firmer cousin to Italian mozzarella, can be hard to come by in Australia, thankfully stretched-curd specialists Vannella make a great version. Scatter leftover pepitas over roast pumpkin with a different salsa verde (see video below).

Serves 6 as a starter