Beetroot and Feta Quesadilla

1. Heat a dry pan on the hob to a high heat.

2. On a chopping board lay the spinach wrap, spread the cream cheese over half the wrap.

3. Layer the beetroot, mushroom and feta. Sprinkle over the ras el hanout evenly and fold the wrap over to make a semi-circle.

4. Place in the dry pan and cook for 1 minute then flip. Repeat this for 8 minutes.

5. Remove from the heat, cut in to triangles and serve with the salad.