Indian Kumara & Lentil Dosa-Dillas

When the kumara has 10 minutes cook time remaining, heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the Mumbai spice blend, tandoori paste, tomato paste (see ingredients) 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 baby spinach leaves and stir until wilted, 1-2 minutes. Season to taste.

Microwave the mini flour tortillas on a plate for 10 second bursts, until warmed through. Arrange the tortillas over the lined oven tray. Divide the filling evenly between the tortillas, spooning it onto one half of each tortilla, then 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 dosa-dillas until golden, 10-12 minutes. Spoon any overflowing filling back into the dosa-dillas.

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 dosa-dillas are baking, finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season. Add the tomato and mint and toss to combine.