[S-Version] Indian Kumara & Lentil Dosa-Dillas

• Meanwhile, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook soffritto, stirring, until softened, 4-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 1 minute. • Add lentils, the 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 mini flour tortillas in the microwave in 10 second bursts, until warmed through. • Arrange the tortillas over the lined oven tray. Divide the filling evenly between tortillas, spooning it onto one half of each tortilla, then top with 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, spread across two trays!

• Brush or spray tortillas with a drizzle of olive oil. • Bake 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 radish. Pick mint leaves and thinly slice. • In a medium bowl, combine radish, mint, Greek-style yoghurt, drizzle of white wine vinegar and olive oil. Season with salt and pepper.