Pulled barbecue jackfruit and avocado salsa

Updated at: Thu, 17 Aug 2023 14:18:41 GMT

Step 1

Boil a kettle.

Step 2

Rinse the brown rice, then place in a saucepan with 400ml boiling water and a pinch of sea salt.

Step 3

Simmer for 20-25 mins, then drain.

Step 4

Finely slice the red onion. Dice the red pepper. Drain the jackfruit and rinse.

Step 5

Heat 1 tbsp oil on a medium heat.

Step 6

Cook three-quarters of the red onion for 5 mins, until softening.

Step 7

Stir in the smoked paprika and ground cumin.

Step 8

Add the jackfruit to the pan and cook for 3 mins, breaking it up slightly with a wooden spoon.

Step 9

Add the red pepper, tomato puree, chipotle paste (as much as desired), maple syrup and 200ml boiling water to the jackfruit pan.

Step 10

Place a lid on the pan and simmer for 15 mins, stirring occasionally, until the jackfruit has softened.

Step 11

Season with sea salt and black pepper, and pull the jackfruit pieces apart with forks.

Step 12

Add more water to thin the sauce, if needed.

Step 13

Meanwhile, make the avocado salsa.

Step 14

Peel and destone the avocado; roughly chop into small cubes.

Step 15

Roughly chop the coriander leaves.

Step 16

Place the avocado cubes, coriander and remaining red onion slices into a bowl with half the juice from the lime and a pinch of sea salt.

Step 17

Spoon the pulled barbecue jackfruit onto warm plates, alongside the rice and avocado salsa.

Step 18

Drizzle over the remaining lime juice.

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