Indian Kumara & Lentil Dosa-Dillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and capsicum and cook, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste and garlic and cook until fragrant, 1 minute. Add the lentils, water, butter and vegetable stock powder. Stir to combine and simmer until slightly thickened, 1-2 minutes. Add the roasted kumara and stir to combine. Season to taste.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Arrange the tortillas over the oven tray lined with baking paper. Divide the filling evenly between the tortillas, spooning it onto one half of each tortilla, and top with the shredded Cheddar cheese. Fold the empty half of each tortilla over to enclose the filling and press down gently with a spatula. TIP: If the tortillas don't fit in a single layer, divide between two trays!

Brush or spray the tortillas with a drizzle of olive oil. Bake the quesadillas until golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.
TIP: You can place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.

While the quesadillas are baking, finely chop the tomato and cucumber. Pick and roughly chop the mint leaves. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the tomato and cucumber and toss to combine.