Pesto and Roasted Veg 'Half Moon' Quesadillas

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Grate the Cheddar.
Once the sweet potato has roasted for about 10 mins, add the pepper to the tray with a drizzle of oil and cook for the remaining time until soft and slightly charred, 12-15 mins.

While the veg roasts, cut the tomatoes into 1cm chunks. Pop them into a large bowl with a drizzle of oil and the balsamic vinegar. Season with salt and pepper if you'd like, mix well, then set aside.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Once the sweet potato and pepper are cooked, remove from the oven and transfer to a large bowl. Stir through the fresh pesto.
Lay the tortillas (2 per person) onto the (now empty) baking tray and spoon the pesto veg onto one half of each one. Top with the cheese.

Fold the other side of each tortilla over to make a 'half moon' shape. Press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
Space Ranger Mission: The moon is made of cheese! Little space rangers can help make your 'half moon' quesadillas by adding the cheese and folding them together. If you eat your quesadillas carefully, you might also be able to spot some crescent moons too.

When everything is ready, add the salad leaves and carrot ribbons to the tomato bowl and toss together.
Serve your 'half moon' quesadillas on plates with the salad and a dollop of yoghurt alongside. Enjoy!