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!
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>5 tsp jerk spice rub<item-todo-done><item-todo-done>3 tbsp BBQ sauce<item-todo-done><item-todo-done>1 tbsp Encona hot sauce<item-todo-done>
<item-todo-done> iceberg lettuce<item-todo-done><item-todo-done>1 mango<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 cucumber<item-todo-done><item-todo-done>10g coriander<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>1 avocado<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
<item-todo-done>2 x 250g bag(s) of microwavable brown basmati rice<item-todo-done><item-todo-done>2 x 400g can(s) of jackfruit<item-todo-done>
Preheat oven to 200°C** **| 2 x baking sheets lined with parchment | Mixing bowl | Saucepan (for cooking rice)