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I hadn't heard of jackfruit until recently but now I can't get enough of it. It tastes delicious in a slightly sweet dressing with onions, lime juice and soy sauce. Here, the Asian-style jackfruit is served in little lettuce boats with sweetcorn, pickled onions and a dressing made from tahini & lime juice. This recipe serves 4 or can also serve a larger number as finger food.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Tahini miso dressing
How it's done
Place the onions in a tall container. Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring, pour over the onions, leave to cool. Cover and chill for approx. 30 mins.
Place the jackfruit in a bowl, tear apart. Pour in the water and all the other ingredients up to and including the date syrup, mix. Sauté the onions and garlic in coconut oil for approx. 3 mins. Add the jackfruit together with the marinade, bring to the boil, reduce the heat and simmer over a medium heat for approx. 25 mins. Leave the jackfruit to cool.
Tahini miso dressing
Mix the tahini, miso paste, water, lime juice and salt.
Arrange the lettuce leaves on plates, fill with the jackfruit and pickles. Drizzle the dressing over the top, garnish with the sweetcorn and coriander.
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