a) Drain the mozzarella and roughly tear into bite-size pieces. b) Slice half the tomatoes into thin slices. c) Roughly chop the other half into small pieces.

a) Lay the tortillas out on a board.Spread a little pesto over one half of each, leaving a small border round the edge, then top half of each tortilla with the mozzarella and sliced tomatoes (see picture). b) Season with a pinch of salt and pepper, then fold the tortillas in half to make half moon shapes. c) Heat a drizzle of oil in a large frying pan on medium-high heat.

a) When hot, carefully lay the quesadillas in the pan and fry until golden and the cheese has melted, about 2 mins each side, turning carefully. b) Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time - just cover the cooked quesadillas with foil to keep warm.

a) While the quesadillas are frying, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. Roughly chop. b) Roughly chop the olives.

a) In a large bowl, combine the balsamic vinegar with the olive oil (see ingredients for amount) and a pinch of salt and pepper. b) Add the rocket, chopped tomatoes, olives, walnuts and avocado and toss gently.

a) Serve the Caprese quesadillas alongside plenty of rocket salad. Enjoy!