Sweet Potato & Caramelised Onion Quesadillas

While the sweet potato is roasting, thinly slice the red onion. In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, for 5-6 minutes or until softened. Add the balsamic vinegar and cook for a further 3-5 minutes or until darkened. TIP: Stand back! Vinegar emits a strong vapour when heated.

Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Roughly chop the coriander. Roughly chop the tomatoes. Dice the avocado into 1cm chunks. Transfer the roasted sweet potato to a bowl and roughly mash with a potato masher or fork. Stir through the lemon zest and the salt.

Place 1/2 the mini flour tortillas (see ingredients list) on the oven tray lined with baking paper, top with the sweet potato mixture, some caramelised onions, a sprinkling of coriander (save some for the salsa) and a sprinkling of shredded Cheddar cheese. Top with remaining tortillas. Press down on the tortillas gently with the spatula. Brush or spray the tortillas with a drizzle of olive oil. Bake for 5-6 minutes, or until the cheese has melted and the tortillas are golden.

While the quesadillas are baking, combine the tomato, avocado and remaining coriander in a medium bowl. Squeeze in some lemon juice and drizzle with a little olive oil. Season with salt and pepper and stir to combine.