Inspired by a dish eaten at Wahaca restaurant in London, this is my take on a dish which celebrates so much of what is fresh and in season right now.



220g cooked new potatoes (or sweet potatoes)
3 tablespoons olive oil, plus extra for brushing
1 medium red onion, finely chopped
2 garlic cloves, crushed
1 green chilli, de-seeded and finely chopped
450g fresh broad beans, podded (podded weight should be around 200g
100g frozen petit pois or peas
Juice of 1 lime
Sea salt and freshly ground black pepper
Small handful each of mint & coriander leaves, finely chopped
50g feta cheese, crumbled
3 spring onions, finely sliced including green tops
4 Flour tortillas
80g Cheddar cheese, grated


  • ¬†Bring a medium pan of salted water to the boil, add the broad beans and cook
    for about 3 minutes before adding the peas. Cook for a further 3-4 minutes,
    until the beans and peas are just tender. If you are a purist, you can peel the
    outer pod of the broad beans to make them extra tender and green, once they
    have cooled a little.
  • Put the olive oil in a heavy based frying pan on a medium heat. Add the onions
    followed by the garlic and fresh chilli. Fry until tender and set aside.
  • With the back of a fork, gently mash the potatoes into the onion mix, seasoning with the lime juice, salt and pepper fold in the peas, beans, herbs, spring onion and feta. If the mixture looks dry, add a splash of olive oil.
  • Roughly spread a heaped tablespoonful of the mixture onto one half of each tortilla and sprinkle with the Cheddar. Fold the tortillas over into half-moon shapes, pressing the halves firmly together.
  • Heat a frying pan or griddle pan, brush the quesadillas with olive oil on both sides and cook until golden and crisp on each side, and warmed through.
  • Cut each quesadilla into 3 wedges and serve with your choice of salsas and some 5 Acre Farm dressed salad leaves.