Brussels Sprout & Halloumi Quesadillas

1. Trim the Brussels sprouts and remove any tatty leaves. Finely shred the sprouts. Peel and grate or crush the garlic. Halve the chilli and remove the seeds and white pith, if you like, for less heat. Finely chop it.

2. Coarsely grate the halloumi and place in a large bowl. Set aside.

3. Place a large frying pan on a medium-high heat. Pour in 1 tbsp oil and add the cumin seeds. Cook and stir for 30 secs till the oil smells fragrant.

4. Add the sprouts, garlic and chilli. Fry together, stirring regularly for 2-3 mins till the sprouts have just softened. Tip them into the bowl with the halloumi. Stir together.

5. Set your oven to its lowest heat. Wipe the pan clean. Lay 5 taco wraps on your work surface. Divide the sprout and halloumi mix between the wraps, distributing it evenly and leaving a 1cm-thick border. Place another wrap on top of each and press down firmly.

6. Place the frying pan back on a medium-high heat. Carefully lift one filled quesadilla into the pan. Cook for 2-3 mins till the underside is golden and the filling is beginning to melt. Flip it over and cook for a further 2-3 mins till golden and the filling is melted. Place the cooked quesadilla on a large baking tray and place in the oven to keep warm. Repeat with the remaining 3 quesadillas.

7. Cut each quesadilla into quarters and serve straight away. They're delicious served with hot sauce or sweet chilli sauce for dipping, or a side of salsa and guacamole.