I do tend to serve jackfruit hot, as in the recipes we’ve published before, but it’s great as a salad ingredient too!
So this time I’ve paired it with salty sharp capers, sweet apple and lovely fresh parsley.
There’s a little bit of pickled gherkin too, and a simple dressing made from unsweetened soy yoghurt and Dijon mustard.
It’s a very moreish salad with great textures! We’ll be eating it for work lunches, with some of our gluten free pittas and a simple salad of carrot, cabbage and sugar snap peas dressed with lemon juice. Yum!
makes 4 servings
1 tin of young green jackfruit in brine, cut into bite sized pieces (500 g tin, 365 g drained weight)
3 tbsp capers, chopped. Use either the little type or the larger caper berries, either is good. Rinse them if they are the ones packed in salt
1 apple, peeled and chopped
15 g parsley, chopped
2 tbsp chopped sweet pickled gherkin
120 ml plain unsweetened soy yoghurt, or use vegan mayo
1 tsp Dijon mustard
Put the vegetables, fruit and herbs in a medium sized bowl as you chop them. Add the soy yoghurt and mustard and gently mix everything together until well combined.
The capers should season the salad so you won’t need to add salt.