Recipe courtesy of Mary McCartney
Harissa BBQ Pulled Jackfruit
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1328
- Total Fat
- 48
- Saturated Fat
- 9
- Carbohydrates
- 190
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 37
- Cholesterol
- 22
- Sodium
- 2560
- Total: 20 min
- Active: 20 min
Ingredients
Quick-Pickled Radish:
4 radishes, thinly sliced
1/2 cup apple cider vinegar
Good pinch flaky sea salt
Harissa BBQ Sauce:
1/4 cup tomato ketchup
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked harissa paste
Pinch flaky sea salt
Pinch freshly ground black pepper
Jackfruit:
1 tablespoon olive oil
One 14-ounce can jackfruit chunks, drained
Assembly:
2 flatbreads, warmed
Handful mixed salad leaves
2 tablespoons store-bought crispy onions
50 grams (about 2 ounces) vegan feta
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.