Barbecued jackfruit
Waitrose and Partners

Barbecued jackfruit

This dish by Elly Pear can also be cooked in the oven at 180ºC until tender, if the weather’s not on your side.

VegetarianLow in saturated fat1 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

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Ingredients

  • 1 medium onion or red onion, finely sliced
  • 3 tbsp olive oil
  • ½ tsp sea salt flakes
  • 2 x 410g cans Cooks’ Ingredients Jackfruit Pieces, drained and rinsed
  • 150g Dr Will’s Barbecue Sauce
  • 2 tsp lemon juice
  • 1 tbsp Belazu Smoked Chilli Harissa (optional)
  • 4 tbsp mayonnaise (vegan if needed)
  • 4 tsp sriracha, or to taste
  • 6 burger buns or flatbreads

Method

  1. Preheat the barbecue. Toss the onion in a bowl with the oil and salt. Tip into a foil roasting tray and cover tightly with foil, creating a tight seal. Place on the barbecue for 10 minutes over direct heat.

  2. In a medium bowl, mix the jackfruit with the barbecue sauce, lemon juice and 125ml water. Season. Carefully open the foil parcel, add the jackfruit mixture and reseal. Cook for 40 minutes over indirect heat, shaking occasionally.

  3. After 40 minutes, remove the foil lid and check the jackfruit is tender and easy to break apart with a fork. When it is, cook for 10 more minutes uncovered, to allow some of the liquid to evaporate.

  4. Tip into a bowl and use 2 forks to shred the jackfruit. Stir in the harissa (if using) and season if necessary. Mix the mayonnaise and sriracha and spread it on toasted buns or over warm flatbreads. Top with the barbecue jackfruit and ideally some sauerkraut slaw.

Cook’s tip

This is also great served with rice and pico de gallo (a spicy salsa). 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,670kJ/ 399kcals

Fat

17g

Saturated Fat

2.1g

Carbohydrates

51g

Sugars

8.4g

Fibre

6.8g

Protein

7.1g

Salt

1g

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