- Using the course side of a grater, grate the halloumi.
- Spread 1 tbsp of the harissa over the top of four flatbreads. Top with the cheese, coriander and spring onions. Add a pinch of salt and put the remaining flat breads over the top.
- Heat a non-stick frying pan over medium-high. Brush with a little oil and pop in one of the quesadillas. Cook for about 1-2 minutes a side until golden on the outside and the cheese melted. Serve immediately and repeat with the rest.
1 x 250g pack halloumi
4 tbsp rose harissa
A handful of finely chopped coriander leaves
4 spring onions, finely chopped
8 soft tortilla breads
1 tbsp olive oil