Finely shred the spring green leaves and stalks. Peel and grate the garlic. Halve the jalapeño chilli and scoop out the seeds (jalapeño chillies are hot, so make sure to scoop out the seeds and membrane and use a much or little as you prefer. Half may be enough). Finely slice it.

Place a frying pan on a medium heat for a few mins. When warm, drizzle in ½ tbsp olive oil and add 1 tsp cumin seeds, the garlic and chilli with a pinch of salt. Fry for 1 min. Add the shredded spring greens. Cook for 3-4 mins till the greens have wilted and the stalks have softened. Pop the wilted greens in a bowl and wipe the pan clean. Heat your oven to a low setting.

Peel the mango, slice the flesh away from the stone and chop into small chunks. Halve the avocado and scoop out the flesh. Finely dice it. Halve the pepper and discard the seeds and pith. Finely chop it. Add everything to a bowl.

Finely grate the zest from the lemon and set aside. Juice in the lemon, pour in ½ tbsp olive oil and season. Shred the mint leaves and place on top.

Crumble half the pack of feta. Tumble it through the cooked greens and add in the lemon zest.

Lay a tortilla wrap on your work surface. Spoon a quarter of the feta and spring greens mix onto half of it. Fold the tortilla in half and press down firmly. Repeat with the remaining tortillas and feta mix.

Place the frying pan you used earlier back on the heat. When hot, lay a couple of stuffed quesadillas in the pan. Fry for 3 mins, then carefully flip over. Cook for 3 mins on the other side, pressing the tortillas down with a spatula.

Remove the cooked quesadillas from the pan and lay them on a baking tray. Pop in the oven to keep warm while you cook the remaining 2.

Serve the toasted feta and spring green quesadillas with a good spoonful of the zingy sweet mango and avocado salsa.