Jerk Jackfruit Salad and Mango Salsa
- Super simple
- 0:35 m
- 13 ingredients
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!
Serves: 4
Ingredients
For the jerk jackfruit
- 2 tbsp olive oil
- 5 tsp jerk spice rub
- 3 tbsp BBQ sauce
- 1 tbsp Encona hot sauce
For the mango salsa salad
- iceberg lettuce
- 1 mango
- 1 red bell pepper
- 1 cucumber
- 10g coriander
- 4 spring onions
- 1 avocado
- 1 lime
- Salt & pepper to taste
To serve
- 2 x 250g bag(s) of microwavable brown basmati rice
- 2 x 400g can(s) of jackfruit
Before you start
Preheat oven to 200°C | 2 x baking sheets lined with parchment | Mixing bowl | Saucepan (for cooking rice)
Step 1
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
Ingredients
- 2 tbsp olive oil
- 5 tsp jerk spice rub
- 3 tbsp BBQ sauce
- 1 tbsp Encona hot sauce
Step 2
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
- Halve the avocado, take out the stone, remove the skin and slice the avocado
- Trim and finely slice the spring onion
- Cut the lime in half
- Put all the salsa ingredients in a mixing bowl, add some salt and pepper and toss to combine
Ingredients
- iceberg lettuce
- 1 mango
- 1 red bell pepper
- 1 cucumber
- 10g coriander
- 4 spring onions
- 1 avocado
- 1 lime
- Salt & pepper to taste
Step 3
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
Ingredients
- 2 x 250g bag(s) of microwavable brown basmati rice
- 2 x 400g can(s) of jackfruit