Quesadilla with pumpkin and vegetables
Ingredients
Servings 2- pumpkin - 1 kg
- garlic - 30 g
- ginger root - 100 g
- thyme branches - 10 g
- cauliflower - 40 g
- broccoli - 40 g
- bell pepper - 40 g
- cilantro - 10 g
- pitted olives - 30 g
- sun-dried cherry tomatoes - 30 g
- tortilla - 2 pcs.
Cooking
Step 1
Remove pits from pumpkin. Add salt and pepper to taste, thyme, garlic and grated ginger root, cover with foil and bake for 40-50 minutes at 160 degrees.
Step 2
Remove pumpkin, cool and puree. Spread the pumpkin puree over the tortilla. Put lightly fried bell peppers, sun-dried cherry tomatoes, olives, poached cauliflower and broccoli on the puree. Add pickled cactus on top.
Step 3
Bake in the oven for 8-10 minutes at 180 degrees. Sprinkle with cilantro when serving.