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Harissa pulled jackfruit

with spring tabbouleh and zaatar sprinkle

Ready in around 20 mins

RECIPE FACT:
Did you know that jackfruit is high in vitamin C, magnesium and potassium?
Nutritional Info:
  • Energy: 2550kj (609Kcal)
  • Protein: 30g
  • Carbohydrate: 55g
  • Fat: 28g
  • Contains: Sesame, Tree Nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • TO PREPARE THE JACKFRUIT:

    Using half the tin of jackfruit, place into a sieve, rinse under cool running water and drain well. Shred the jackfruit using your hands or a fork over the sieve discarding any hard bits.

  • 2. TO PREPARE THE SPRING TABBOULEH:

    Using half the broccoli, slice into small bite sized florets. Remove the mint and Italian parsley leaves from their stalks and roughly chop. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the broccoli and cook for 5-6 mins stirring occasionally to create a char. Open the bag of steamed quinoa, squeezing gently on the bag to break up the large clump and add to the pan. Cook for 1-2 mins then add the peas and cook for a further 1-2 mins. Remove from the pan into a salad bowl. Drizzle with olive oil, season with salt and pepper. Add half the herbs and toss to combine.

  • 3. TO COOK THE HARISSA PULLED JACKFRUIT:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the jackfruit, season with salt and cook stirring occasionally for 4-5 mins. Add the harissa paste and cook for a further 1-2 mins.

  • TO SERVE:

    Spoon spring tabbouleh onto a plate. Top with harissa pulled jackfruit and dollop with sweet tahini drizzle. Sprinkle with zaatar sprinkle and remaining herbs.

Ingredients In your box:
  • 1 tin of jackfruit
  • 1 pack of steamed quinoa
  • 1 pot of harissa paste
  • 1 pot of sweet tahini drizzle
  • 1 sachet of zaatar sprinkle
  • 1 broccoli
  • 1 pot of peas
  • 1 pack of mint and Italian parsley

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