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JERK JACKFRUIT SALAD AND MANGO SALSA
We’re pretty sure that if you look up “summer” in the dictionary, you’ll see a picture of this punchy salad.
The hot sauce...the mango...it just sings with fresh, zesty goodness.
The jerk jackfruit has such a meaty texture and the mango salsa offers a sweet, crispness that will make you long for sunshine and BBQ Sundays. Hang in there guys, warmer days are coming.
This is such a a scrumptious and healthy summer salad recipe to try!
- 2 x 400g tins jackfruit in water
- 2 tbsp olive oil
- 5 tsp jerk spice rub
- 3 tbsp bbq sauce
- 1 tbsp encona hot sauce
Mango Salsa Salad
- 1 small iceberg lettuce
- 1 large mango
- 1 large red pepper
- 1 cucumber
- 10g coriander
- 4 spring onions
- 1 large avocado
- 1 lime
- Salt and pepper to taste
- 2 x 250g bags microwavable brown basmati rice
- 2 x baking sheets lined with parchment
- Mixing bowl
- Saucepan (for cooking rice)
Preheat oven to 200°C
First, prepare the jackfruit. Open, drain, rinse and pat dry the jackfruit | Put the olive oil and spice rub in a mixing bowl and stir to combine. Loosely pull the jackfruit pieces apart with two forks so the fibres of the fruit separate. Put the jackfruit in the mixing bowl and stir to combine and coat. Spread the jackfruit out on the baking sheet, put the sheets in the oven and roast for 30 minutes. Take the tray out of the oven, carefully mix the bbq and hot sauces into the roast jackfruit pieces (you can do this on the tray with a wooden spoon), put the tray back in the oven and roast for a further 5 minutes.
While the jackfruit is roasting, prepare the mango salsa salad. Halve, trim, core and shred the lettuce. Peel and dice the mango. Trim and halve the cucumber lengthways. Scoop out the watery seeds and dice the cucumber. Trim, halve, core and cut the pepper into 1cm chunk. Pick the coriander leaves and roughly chop. Trim and finely slice the spring onion. Cut the lime in half. Put all the salsa ingredients in a mixing bowl and toss to combine.
Almost time to serve. Cook the rice as instructed on the packet and transfer to 4 bowls. Spoon the jackfruit over the rice. Sprinkle over the mango salsa and serve.