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!
Jackfruit salad with capers, apple and parsley. With gluten free pittas!
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.
It was my turn to make the lunch salads for Ellie and myself, I was in the mood for something simple to cook that would still be filling and tasty. The roast pepper gives us sweetness, the artichokes a bit of tang, and the mushrooms a deep savoury note. The dressing just lifts the flavours and brightens the meal.
the sachet was pearl and black quinoa!
I’m using tinned artichokes, and a microwave sachet of quinoa for ease!
1 tin of artichoke hearts (240g drained weight)
1 medium red pepper
1 200g sachet of quinoa
50ml soya yoghurt
1 tbsp lemon juice
Half a tsp dried mint
Pinch of salt
Start by getting the veg roasting, slice the mushrooms and artichoke hearts in half and cut up the pepper into rough chunks, place on a baking sheet and lightly spray with oil.
ready to roast
Put in the oven at 200 degrees centigrade for about 35 minutes or until the peppers and artichokes are starting to develop a bit of a char and the mushrooms have shrunken and gone chewy.
For the yoghurt dressing, mix together the yoghurt, lemon juice, dried mint and salt to taste, leave to stand for the flavours to meld.
Microwave the quinoa.
When the veg is done assemble all the foods together, we’ll be eating it cold tomorrow!
This is so good! And when mixed with the chives, the result is phenomenal! It has the sour cream tang, a lovely creaminess, and it melts!
It takes a bit of time to strain the soy yoghurt, but other than that it really couldn’t be easier or quicker to make.
I’ve had a couple of plays around with this recipe, swapping out different ingredients, trying alternate ways to incorporate it together but have come to the conclusion that simplicity is best!
500g pot of plain (no sugar) soy yoghurt
50g of coconut oil
2 tbsp lemon juice
Pinch of salt
If making the chive variant then
A bit more salt to taste
Mix the lemon juice and pinch of salt into the yoghurt , then set it straining over a large bowl, I used muslin cloth to strain my yoghurt, but a coffee filter would do just as well. Leave in the fridge overnight.
just about to go in the fridge
The next day take the strained yoghurt and put in a clean bowl.
Melt the coconut oil and whisk it into the thickened yoghurt till glossy and smooth.
Pop back into the fridge to firm up a bit more.
Snip the chives up into small pieces and stir through the soured cream adding more salt to taste, leave for an hour or so to help the flavours blend.
starting to melt .. stuffed inside charred baby sasan marzano tomatoes..