Recipe courtesy of Mary McCartney
Recipe courtesy of Mary McCartney
Episode:
Grill Time with Celeste
Harissa BBQ Pulled Jackfruit
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1328
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 190 g
- Dietary Fiber
- 9 g
- Sugar
- 15 g
- Protein
- 37 g
- Cholesterol
- 22 mg
- Sodium
- 2560 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1328
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 190 g
- Dietary Fiber
- 9 g
- Sugar
- 15 g
- Protein
- 37 g
- Cholesterol
- 22 mg
- Sodium
- 2560 mg
Ingredients
Quick-Pickled Radish:
Harissa BBQ Sauce:
Jackfruit:
Assembly:
Directions
- For the quick-pickled radish: Put the sliced radishes into a bowl, cover with the cider vinegar and add the salt. Leave them to soak whilst you make the rest of the dish.
- For the harissa BBQ sauce: Add the ketchup, cider vinegar, olive oil, cumin, garlic powder, harissa paste, salt and pepper to a large bowl and whisk to combine.
- For the jackfruit: Heat the olive oil in a medium skillet, add the jackfruit chunks and cook, breaking them down with a wooden spoon, around 5 minutes, until golden and pulling into threads. Pour in the BBQ sauce. Toss to coat and cook for a minute or so, until sticky.
- For the assembly: Split the jackfruit mixture between the flatbreads, then add the salad leaves, pickled radishes, crispy onions and vegan feta. Roll into wraps and enjoy.
