Harissa and Halloumi quesadillas

1. Using the course side of a grater, grate the halloumi.
2. 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.
3. 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.

Makes 4

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
Sea salt