Lettuce boats with jackfruit

Aperitif fingerfood salad Spring
Total: 1 hr 10 min. | Active: 40 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Pickled onions
4  red onions, cut into rings
1 dl apple vinegar
1 dl water
4 tbsp lime juice
2 tsp date syrup
3 tsp salt
Jackfruit
2 tin jackfruit (each approx. 200 g), drained
1 ½ dl water
4 tbsp soy sauce
2 tbsp lime juice
2 tbsp date syrup
2  onions, halved, sliced
1  garlic clove, finely chopped
1 tbsp coconut oil
Tahini miso dressing
2 tbsp tahini (sesame paste)
1 tbsp miso paste
1 dl water
2 tbsp lime juice
½ tsp salt
Lettuce boats
4  baby lettuce
1 tin corn kernels, drained (approx. 285 g)
½ bunch coriander

How it's done

Pickled onions

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.

Jackfruit

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.

Lettuce boats

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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