The new vegetarian: broccoli, black-bean and feta tortillas with spinach and pomegranate relish For the relish 1 pomegranate handful of baby spinach leaves, larger stalks removed 1 small red onion, peeled and thinly sliced 1 carrot, peeled and cut into thin batons 1 tbsp maple syrup 1 tbsp fresh lime juice For the tortillas 350g (12oz) broccoli, cut into small florets 25g (1oz) unsalted butter 1 medium-sized red chilli, deseeded and finely chopped 175g (6oz) cooked black beans or red kidney beans 1 tsp smoked paprika 75g (2¾oz) cheddar, grated 100g (3½oz) feta, crumbled into small pieces 8 flour tortillas 100ml (3½fl oz) hot tomato salsa Cut the pomegranate in half horizontally and place upside-down over a bowl. Using a rolling-pin, tap the base of the fruit to release the seeds. Remove any white pith. Add all the other relish ingredients to the pomegranate seeds, mix together and season to taste. Blanch the broccoli in salted boiling water for three to four minutes, until just soft. Transfer to a bowl of iced water to refresh, then drain and dry well. Melt the butter in a large frying-pan. Add the chilli and broccoli and cook for two minutes. Add the beans and paprika and cook for a further minute. Lightly crush the broccoli mix with a fork, add the cheddar and feta, then remove from the heat. Mix to bind together and set aside. Heat the tortillas in the microwave for 20 seconds at 600W, or wrap them in foil and warm in the oven for five minutes at 200°C/400°F/gas mark 6. You can, if you wish, spread the salsa on top of the broccoli-mix filling before rolling each tortilla tightly, or put two rolled and filled tortillas on each plate and pile the salsa and relish on top. Serve immediately.