Ainsley Harriott served up tasty vegetarian za’atar courgette and bigilla quesadilla with a sun-dried tomato salsa on Ainsley’s Taste of Malta.

The ingredients for the Quesadilla are: 2 courgettes, trimmed, sliced thinly with a peeler, light olive oil, for drizzling, 4 small- medium corn tortillas, 4-8 tbsp Maltese bigilla, refried beans or hummus, 4 tbsp soft fresh gbejna or soft goat’s cheese, 2 tbsp pine nuts, toasted, 8 black olives, pitted, sliced, za’atar, for sprinkling, pul biber or dried chilli flakes, for sprinkling, small handful mint and coriander leaves, roughly chopped, 60g cheddar or similar hard melting cheese, grated, sea salt and freshly ground black pepper.

For the Sun-Dried Tomato Salsa: 6-7 sun-dried tomatoes (approx. 50g) in oil, drained, patted dry of excess oil, 1 roasted red pepper (approx. 85g), from a jar (or roast your own, skin removed, deseeded), roughly chopped, ½ – 1 medium-hot red chilli, deseeded and chopped, 1 small clove of garlic, bashed, small handful of coriander leaves and ½ lemon for squeezing.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.