Ingredients
16 total- 2 tsp of smoked paprika
- 4 tbsp of worcester sauce(vegan if required)
- 2 avocados, diced
- 4 burger buns, sliced in half
- 0.5 tsp of smoked sea salt
- 1 large handful of flat-leaf parsley, roughly chopped
- 2 limes, juiced
- 1 tbsp of sunflower oil
- 2 red onions, diced
- 2 green peppers, finely sliced
- 400 g of jackfruit, drained and rinsed
- 1 tsp of ground cinnamon
- 4 tbsp of tinned sweetcorn, drained
- 2 tbsp of olive oil
- 2 tsp of mild chilli powder
- 1 large handful of fresh coriander, leaves finely chopped
Method
6 stepsStep 1
To make the pulled jackfruit, heat the sunflower oil, red onions and green peppers in a large pan over a medium-high heat for 5 mins, until the onion begins to turn golden and the pepper softens.
Step 2
Add in the jackfruit, separating the strands with a wooden spoon. Stir through the chilli powder, smoked paprika, cinnamon and vegan Worcester sauce. Cook for 10 mins, stirring frequently.
Step 3
In the meantime, prepare the sweetcorn salsa. Add the sweetcorn, avocado and coriander to a bowl and stir through the lime juice. Allow to infuse for 5 mins.
Step 4
Brush the non-seeded side of the bread buns with olive oil and place onto a hot griddle pan or under the grill for 3-4 mins until just toasted.
Step 5
When the jackfruit is done, remove from the heat and scatter over the chopped parsley and smoked sea salt.
Step 6
To assemble, load the BBQ pulled jackfruit into the buns followed by the sweetcorn salsa, finishing with the top half of the seeded buns.