Harissa pulled jackfruit

Name: Harissa pulled jackfruit
Cook time: 20 min
Yield: 2

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:

Serving Amount:

Serves 2 people

Cooking Instructions:

TO PREPARE THE JACKFRUIT:

Place the jackfruit 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:

Slice the broccoli 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 and 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 plates. Top with harissa pulled jack fruit and dollop with sweet tahini drizzle. Sprinkle with zaatar sprinkle and remaining herbs.