Pumpkin, ricotta and rocket quesadillas

Step 1

Preheat oven 200°C. Line a large baking tray with baking paper.

Step 2

Place pumpkin on baking tray, spray with oil then sprinkle with cumin and coriander; cover with foil. Bake for 45 minutes or until tender. Cool slightly, mash with a fork. Stir in oregano; cool.

Step 3

Meanwhile make roasted capsicum salsa; preheat grill (broiler) to high. Place capsicum, skin-side up, on a large oven tray. Grill for 10 minutes or until skin is blackened. Cover tray with foil. Stand for 10 minutes to cool. Peel and discard skin; roughly chop capsicum. Combine capsicum in a small bowl with remaining ingredients. Season with black pepper to taste.

Step 4

Spread half the pumpkin mixture over 1 tortilla; top with half the rocket. Spread another tortilla with half the ricotta. Sandwich tortillas and spray both sides with oil spray.

Step 5

Heat a medium non-stick frying pan over medium heat; cook tortillas for 2 minutes each side or until browned and heated through. Repeat with remaining ingredients.

Step 6

Cut quesadillas into wedges; serve with salsa.