Louisiana BBQ Jackfruit Quesadillas

While the onion is pickling, grate the carrot. Roughly chop the tomato and baby spinach leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the carrot and remaining onion until softened, 3-4 minutes. Add the Louisiana spice blend, BBQ marinated jackfruit and the water and cook until warmed through and slightly reduced, 1-2 minutes. Season with salt and pepper.

Arrange the mini flour tortillas over a lined oven tray. Divide the jackfruit mixture between the tortillas, spooning it onto one half of each tortilla, then sprinkle with the plant-based grated cheese. Fold the empty half of each tortilla over to enclose the filling and press down with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season. Bake the quesadillas until the cheese has melted and the tortillas are golden, 10-12 minutes. Spoon any overflowing filling and cheese back into the quesadillas.

Reserve some pickling liquid (1 tbs for 2 people / 2 tbs for 4 people), then drain the pickled onion. In a medium bowl, combine the pickled onion, tomato, baby spinach, reserved pickling liquid and a drizzle of olive oil. Season to taste.