Garlicky Butter Bean Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and remaining onion, stirring, until tender, 2-3 minutes. Add the garlic, tomato paste and garlic & herb seasoning and cook until fragrant, 1 minute. Add the butter beans, vegetable stock powder and the water and simmer, stirring, until slightly thickened, 2-3 minutes. Lightly mash the beans with a potato masher or fork. Season to taste.

Arrange the mini flourtortillas over a lined oven tray. Divide the bean mixture among the tortillas, spooning it onto one half of each tortilla, then top with the plant-based shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. Brush or spray with a drizzle of olive oil. Season with salt and pepper.

Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas. TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, roughly chop the cucumber and parsley. In a medium bowl, combine a drizzle of olive oil and a splash of the pickling liquid. Season to taste, then add the cucumber, mixed salad leaves and 1/2 the parsley. Drain the pickled onion and add to the salad, tossing to combine.