Lamb Quesadillas with Cheese and Rocket

Ingredients

• 1 teaspoon oil
• 1 brown onion, diced
• 500g lamb mince
• ½ cup Beerenberg African Spice Taka Tala Sauce & Marinade
• ½ bunch coriander, roughly chopped
• Salt
• 8 tortillas
• 1½ cups grated cheese
• 3 handfuls rocket
• 1 cup plain yoghurt, to serve

Method:

Heat a large frypan over medium heat. Add the oil and onion and cook for 3 minutes, or until softened. Increase the heat to high and add the lamb mince. Cook for 5 minutes whilst breaking up the mince. Add the Beerenberg African Spice Taka Tala Sauce & Marinade, coriander, and a big pinch of salt. Mix to coat the lamb and cook for another 5 minutes, before turning off the heat.

Place four of the tortillas onto a clean workbench. Divide the lamb between the breads and spread into an even layer. Sprinkle with cheese and rocket, and top with the remaining tortillas.

Heat a flat sandwich press machine, or a large frypan over medium heat. Toast each quesadilla for 3 minutes, or until golden. Cut each quesadilla into 6 wedges and serve with a side of yoghurt.