Recipe for quesadillas with wild garlic and wild leek

This time of year, nature is like a vast salad bar! I usually take the children out with a large basket to gather edible leaves and flowers. This recipe offers the springtime flavour of wild garlic and wild leek, making it a perfect snack for a garden party.

Ingredients: 
Wild garlic leaves and flowers 
Wild leek leaves 
A bunch of chives 
Tortillas 
Grated mature cheese

Method: 
Chop the picked leaves from the wild leek together with the wild garlic leaves and chives. Sprinkle grated cheese and the green leaf mixture onto tortillas, folding them into half-moons. Then, slice your filled tortillas once more and place them in the oven at 200 degrees Celsius for about 10 minutes or until they become golden and the cheese has melted properly. Mix up a tasty dipping sauce – I usually use Greek yogurt or labneh mixed with a handful of the chopped green leaves and chives along with some lemon and Tabasco.