Barbecued quesadillas with apricot filling recipe

Ingredients

• 2 shallots
• 1 red pepper
• 8 cherry tomatoes
• 3 fresh apricots
• 1 grilled head sweetcorn
• 1 tbsp olive oil
• 200 g vegan mozzarella
• ½ tsp salt

• 4 four tortillas
• 4 tbsp cashew sour cream
• ¼ bunch coriander
• 1 lime

1. Finely dice the shallots and pepper. Finely chop the tomatoes and apricots. Cut the sweetcorn kernels off the cob.
2. Put the olive oil into a hot cast-iron saucepan, add the vegetables and apricots, and sweat them for 5 minutes over indirect heat.
3. Spread the vegetable and apricot salsa over two of the tortillas. Tear the mozzarella into pieces and arrange them on top. Cover with the remaining tortillas.
4. Grill the quesadillas over indirect heat for 12–14 minutes, carefully turning them over halfway through.
5. Cut each quesadilla into six pieces, top with cashew sour cream and coriander leaves, and serve with lime wedges.