BBQ Pulled Jackfruit Bowl with Slaw

Ingredients · per serving

• 120 g White cabbage
• 2 tbsp Mayonnaise
• ½ medium Lime
• 1 tbsp Fresh parsley
• ½ medium Avocado
• 1 medium Carrot
• 3 cloves Garlic
• 2 tbsp Cider vinegar
• 1 tbsp Olive oil
• ½ tsp Caster sugar
• 2 tbsp Pickled jalapeños
• 400 g Tinned young jackfruit
• 1 tsp Ground cumin
• 75 g Long-grain rice
• to taste Fresh coriander
• to taste Salt
• 5 tbsp BBQ sauce
• 1 tsp Smoked paprika
• ½ medium Onion
• ½ tsp Chili powder

Instructions

1. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Drain the jackfruit thoroughly. Squeeze gently with kitchen paper to remove excess water. Use 2 forks to shred each piece, pulling apart the strands.
3. Make the slaw: shred the cabbage and carrot finely. Toss with cider vinegar, mayo, a pinch of sugar, salt and chopped parsley. Let sit 10 minutes to soften.
4. Heat the olive oil in a wide pan over medium-high heat. Add the diced onion, cook 5 minutes until soft. Add the minced garlic, smoked paprika, ground cumin and chili powder, stir 30 seconds.
5. Add the shredded jackfruit. Stir-fry 5 minutes until the strands take on colour and any liquid evaporates.
6. Pour in the BBQ sauce and a splash of water. Stir until the jackfruit is coated and glossy. Simmer 3-4 minutes to thicken.
7. Build the bowls: rice as base, pile on BBQ jackfruit, slaw, sliced avocado and pickled jalapeño. Scatter coriander and a lime wedge.

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