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Caramelised jackfruit is the star of this satisfying vegan supper.
400g can jackfruit, drained and sliced
1 Essential Red Onion, sliced
1 red pepper, sliced
1 tbsp olive oil
2 tsp shawarma seasoning
40g Cooks’ Ingredients Tahini
1 lemon, juice of ½, ½ in wedges
¼ Essential Cucumber
½ x 250g pack Essential
½ x 20g pack dill
2 Waitrose Duchy Organic
1. Preheat the grill to medium-high. Put the jackfruit, onion and pepper on a large baking tray. Season and toss with the oil and shawarma seasoning. Grill for 10-12 minutes, until slightly charred.
2. Meanwhile, put the tahini, most of the lemon juice and 50ml ice-cold water in a high-speed blender. Whizz until smooth and season. Quarter the cucumber lengthways, then slice. Put in a bowl with the tomatoes and most of the dill. Squeeze in a little lemon juice and stir together.
3. Warm the pittas under the grill, then plate up with the grilled jackfruit and veg, salad and tahini sauce. Scatter over the remaining dill and serve with the lemon wedges on the side.
Typical values per serving:
This recipe was first published in Thu Jul 01 10:10:00 BST 2021.