Asian Jackfruit Rolls with Baby Gem & Tahini Salad

Jackfruit is a favourite ingredient of mine, I fell in love with it when I had it for the first time in Lombok, Indonesia, when I tried it in a curry. It has a bit more substance than a lot of the ingredients in a veggie-based curry, and just has an amazing meat-like texture while most vegetables get very soft when overcooked.

I then had it on a burger, in tacos, fresh and sweet, battered and deep-fried like fish, and the love affair only grew.

This is a lovely, simple, and fresh Asian twist recipe that we really enjoyed!


  • 2 healthy bread rolls
  • 1 tin young green jackfruit
  • 2 TBS spicy Asian plum sauce
  • 1 cup shredded cabbage and veg


  1. Place a pan on a medium heat with a little oil and allow to heat up. Open a tin of jackfruit and drain the water/oil off. Put the jackfruit in the pan and use a spoon to break up the pieces so that they become shredded.
  2. I like the fry mine on a high heat so that some pieces get nice and crispy and others stay soft.
  3. Once you have some beautiful crispy pieces add in the sauce and stir around.
  4. Sppon this onto a bun, topped with crunchy fresh cabbage and any other crispy veg you like (I added some strips of snap peas in here too).

For the salad



  1. Wash your lettuce and slice them in half lengthways. Drizzle over the tahini and olive oil and squeeze over some lemon juice.
  2. Toast the sesame seeds and grind down in a pestle and mortar.
  3. Sprinkle all over and crack some sea salt.
  4. It is so simple but, honestly, so delicious.
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