Barbecued jackfruit
Prep
15 mins
Cook
1 hr
Servings
6
Difficulty
Medium
Recently I discovered this amazing jackfruit recipe that's become my go to for feeding a crowd. What I love most is how quick and simple it is to throw together, yet it tastes like you've been slaving over a hot grill all day. Jackfruit is such a brilliant plant based option that's packed with fiber, which is fantastic for digestion. With just an hour total in the kitchen, you'll have these smoky, tangy sandwiches ready to go. The combination of harissa and sriracha gives it a real kick, while the barbecue sauce keeps everything beautifully balanced and moist.
Ella x
Ingredients
- 1onion(r red onion, finely sliced)
- 3 tbspolive oil
- ½ tspsea salt flakes
- 2jackfruit pieces(drained and rinsed)
- 150 gramsdr will’s barbecue sauce
- 2 tsplemon juice
- 1 tbspbelazu smoked chilli harissa((optional))
- 4 tbspmayonnaise((vegan if needed))
- 4 tspsriracha(or to taste)
- 6burger buns(or flatbreads)
Detail level
Instructions
- 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.
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