Vegan Jerk Jackfruit Salad & Mango Salsa Bosh TV

Jerk Jackfruit Salad and Mango Salsa

  • Super simple
  • 0:35 m
  • 13 ingredients

We're pretty sure that if you look up 'summer' in the dictionary, you'll see a picture of this punchy salad. The hot sauce...the mango...it just sings with fresh, zesty goodness. The jerk jackfruit has such a meaty texture and the mango salsa offers a sweet, crispness that will make you long for sunshine and BBQ Sundays. Hang in there guys, warmer days are coming. This is such a a scrumptious and healthy summer salad recipe to try!

Serves: 4

Ingredients

For the jerk jackfruit

  • 2 tbsp olive oil
  • 5 tsp jerk spice rub
  • 3 tbsp BBQ sauce
  • 1 tbsp Encona hot sauce

For the mango salsa salad

  • iceberg lettuce
  • 1 mango
  • 1 red bell pepper
  • 1 cucumber
  • 10g coriander
  • 4 spring onions
  • 1 avocado
  • 1 lime
  • Salt & pepper to taste

To serve

  • 2 x 250g bag(s) of microwavable brown basmati rice
  • 2 x 400g can(s) of jackfruit

Before you start

Preheat oven to 200°C | 2 x baking sheets lined with parchment | Mixing bowl | Saucepan (for cooking rice)

Step 1

First, prepare the jackfruit

  • Open, drain, rinse and pat dry the jackfruit
  • Put the olive oil and spice rub in a mixing bowl and stir to combine
  • Loosely pull the jackfruit pieces apart with two forks so the fibres of the fruit separate
  • Put the jackfruit in the mixing bowl and stir to combine and coat
  • Spread the jackfruit out on the baking sheet, put the sheets in the oven and roast for 30 minutes
  • Take the tray out of the oven, carefully mix the BBQ and hot sauces into the roast jackfruit pieces (you can do this on the tray with a wooden spoon), put the tray back in the oven and roast for a further 5 minutes

Ingredients

  • 2 tbsp olive oil
  • 5 tsp jerk spice rub
  • 3 tbsp BBQ sauce
  • 1 tbsp Encona hot sauce

Step 2

While the jackfruit is roasting, prepare the mango salsa salad

  • Halve, trim, core and shred the lettuce
  • Peel and dice the mango
  • Trim and halve the cucumber lengthways. Scoop out the watery seeds and dice the cucumber
  • Trim, halve, core and cut the pepper into 1cm chunk
  • Pick the coriander leaves and roughly chop
  • Halve the avocado, take out the stone, remove the skin and slice the avocado
  • Trim and finely slice the spring onion
  • Cut the lime in half
  • Put all the salsa ingredients in a mixing bowl, add some salt and pepper and toss to combine

Ingredients

  • iceberg lettuce
  • 1 mango
  • 1 red bell pepper
  • 1 cucumber
  • 10g coriander
  • 4 spring onions
  • 1 avocado
  • 1 lime
  • Salt & pepper to taste

Step 3

Almost time to serve

  • Cook the rice as instructed on the packet and transfer to 4 bowls
  • Spoon the jackfruit over the rice
  • Sprinkle over the mango salsa and serve

Ingredients

  • 2 x 250g bag(s) of microwavable brown basmati rice
  • 2 x 400g can(s) of jackfruit