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JERK JACKFRUIT SALAD AND MANGO SALSA

JERK JACKFRUIT SALAD AND MANGO SALSA
JERK JACKFRUIT SALAD AND MANGO SALSA

Winter may be closing in, but we’re still desperately grasping onto the last strands of summer! 🌞 This recipe is perfect for those intermittent sunny September days. The jerk jackfruit has such a meaty texture and punchy flavour, and the mango salsa salad is sweet, crisp and refreshing - a perfect combo! This recipe is great for everyone at dinner time, or can keep for a few days for meal prep in the week. The summery flavours will put a much-needed spring in your step

Ingredients
Method

Ingredients

Jerk Jackfruit

  • 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

To Serve

  • 2 250g bags microwavable brown basmati rice

Method

  1. 1.

    Preheat oven to 200*C | 2 baking sheets lined with parchment


    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 chunks | 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