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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
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.
Elly’s tip This is also great served with rice and pico de gallo (a spicy salsa).
Typical values per serving:
vegetarian/1 of your 5 a day/low in saturated fat
This recipe was first published in June 2021.