Sustainable recipes, less desirable? Nonsense! This quesadilla with falafels and well-sourced Gouda from Delhaize, prepared by Jakub Blogowski as part of the Better Eating Boulevard program, is proof. The chef from the Antwerp restaurant Soixante (voted Best Little Luxury in the Fooding Belgium 2024 guide, by the way) even made pickled carrots and miso yogurt to accompany it… Street food at its best!

Instructions

Pickled Carrots

Peel the carrots and cut them into sticks about 5 centimeters long and ½ centimeter thick.
In a saucepan, combine the water, sugar, salt, and white wine vinegar, and bring to a boil.
Once the mixture is boiling, add the carrots and cook for 5 minutes.
Turn off the heat and let the carrots cool in the saucepan.

Miso Yogurt

Whisk the yogurt and miso together until well blended, then add the lemon zest. Set aside.

Preparing the Quesadillas

Using a small saucepan or the bottom of a glass, crush or press the falafels to flatten them.
Slice the bell pepper and chop the chives.
Start by placing a slice of cheese (making sure to remove the wax coating) on half of the tortillas.
Add the falafels on top of the cheese, followed by the bell pepper and chives, then finish with another slice of cheese and fold the tortillas.
Fry the quesadillas in a hot pan over medium heat until golden brown on both sides.

Plating

Cut the quesadillas into 4 triangles and serve with lamb’s lettuce, pickled carrots, and miso yogurt

Ready!