ISHA RECIPE

Crunchy Salad with Jackfruit Chunks

INGREDIENTS

For the jackfruit chunks:

900 g raw fresh jackfruit

2 tablespoons olive oil

1 teaspoon oregano

3/4 teaspoon thyme

1 teaspoon cumin

1 teaspoon paprika or chili powder (as per preference)

1/2 tablespoon rock salt or sea salt

1 1/2 oranges

2 tablespoons lime juice

2 tablespoons soy sauce or liquid aminos

For the salad:

5 cups leafy greens/lettuce

1 ripe avocado

1 cup tomatoes (cherry tomatoes or regular ones)

2/3 cup fresh cilantro leaves

1/3 cup pumpkin seeds (optional)

For the dressing:

2 cups fresh cilantro

1/4 cup lime juice

2 teaspoons honey or maple syrup

1/2 teaspoon ground coriander seeds

1/2 teaspoon rock salt or sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil

METHOD

To cook the jackfruit chunks:

  • Juice 1 1/2 oranges, and set aside.
  • For the marinade, mix together the herbs and spices, salt, orange and lime juices, and soy sauce with 2/3 cup water in a mixing bowl.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the jackfruit and marinade. Give it a good stir, then reduce the heat to low-medium. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking to the bottom, until golden brown. Allow to cool.

To make the salad:

  • Wash the leafy greens/lettuce and drain the water. Tear the greens/lettuce into bite-sized pieces and set aside.
  • Slice the avocado lengthwise all the way around, twist the halved avocado, remove the stone, peel it, and slice it into wedges.
  • Slice the cherry tomatoes into halves or regular tomatoes into pieces.
  • Wash the cilantro leaves, drain the water, and roughly chop them.
  • Combine all the ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined.

For the dressing:

  • In a food processor, add the cilantro leaves, lime juice, honey/maple syrup, coriander powder, pepper, and salt; pulse to combine.
  • Pour in the olive oil and process until smooth.

Tip: For a creamy dressing, blend in 1 avocado or ½ cup plain yogurt/curd.

To serve:

Put the salad in a large bowl, pour over the dressing, and gently combine. Top the salad with the jackfruit chunks. Serve immediately and enjoy!