Heat olive oil in a non-stick pan, add pumpkin strips and cook till golden and crisp. Add salt, mixed herbs and crushed peppercorns and mix well. Add red bird’s eye chillies and red chilli powder and mix well and sauté for a minute.
For each quesadillas, place2 chapatis on a worktop, spread some of the Schezwan sauce on each, top with cheese, some spring onion slices, some green and black olive slices, sprinkle salt and remaining crushed peppercorns
Place some pumpkin strips, some green and red capsicum strips and top with some more cheese.
Place the remaining chapatis on top of each to make quesadillas.
Heat some oil on a non-stick pan, shallow-fry quesadillas till brown and crisp on both the sides.
Cut the quesadillas into wedges, arrange on a serving plate, garnish with both the capsicum strips and serve hot.