Cooking instructions

For the quesadilla:

1. In a bowl mix the courgettes, mozzarella and broad beans. Season with a little salt and pepper
2. Place some of the mix on half the flour tortillas
3. Fold over into a semi-circle and set to one side 

For the salsa:

1. Set aside 10g of the wild garlic 
2. Blend the olive oil, lime juice, chillies and mint until smooth
3. Fold in the diced tomatoes 
4. Chop the remaining 10g wild garlic and fold in 
5. Season with salt and pepper 

Cooking the quesadilla:

1. Heat a frying pan large enough to fit the quesadilla 
2. Place the quesadilla in the pan and fry (no oil) for 2-3 mins until it is crisp and brown 
3. Turn over and repeat 
4. Slice into 4 and serve