NZ Moroccan Lamb Quesadillas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and zucchini and cook until softened, 2-3 minutes. Add the lamb mince and cook, breaking it up with a wooden spoon and cook until browned, 4-5 minutes. Stir through the garlic, ras el hanout, tomato paste and salt, and cook until fragrant, 1 minute. Add the water and baby spinach leaves and cook until just wilted, 1-2 minutes. Season to taste with salt and pepper. Remove the pan from the heat.

Lay 1/2 the mini flour tortillas on two oven trays lined with baking paper. Divide the lamb mixture between the tortillas and top with a sprinkling of shredded Cheddar cheese. Top with the remaining tortillas. Press down on the tortillas gently with a spatula. Brush or spray the tortillas with a drizzle of olive oil and season with salt and pepper. Bake the quesadillas for 10-12 minutes, or until the cheese has melted and the tortillas are golden.

While the quesadillas are baking, return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Season with salt and pepper.

Roughly chop the mint. In a small bowl, combine the Greek yoghurt, mint and a pinch of salt and pepper.