Harissa pulled jackfruit
Ready in around 20 mins
- Energy: 2550kj (609Kcal)
- Protein: 30g
- Carbohydrate: 55g
- Fat: 28g
- Contains: Sesame, Tree Nuts
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.
Spoon spring tabbouleh onto a plate. Top with harissa pulled jackfruit and dollop with sweet tahini drizzle. Sprinkle with zaatar sprinkle and remaining herbs.
- 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