15 Sep 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
- 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.
- I like the fry mine on a high heat so that some pieces get nice and crispy and others stay soft.
- Once you have some beautiful crispy pieces add in the sauce and stir around.
- 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
- 3 heads baby gem lettuce
- ¼ cup tahini
- 3 TBS white sesame seeds
- Half a lemon
- Pinch sea salt
- Drizzle of olive oil
- Wash your lettuce and slice them in half lengthways. Drizzle over the tahini and olive oil and squeeze over some lemon juice.
- Toast the sesame seeds and grind down in a pestle and mortar.
- Sprinkle all over and crack some sea salt.
- It is so simple but, honestly, so delicious.