Jackfruit souvlaki with tzatziki, spiked ketchup, beetroot and olives

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Red onion
Couple
1/2
Family
1
Garlic
Couple
4 cloves
Family
7 cloves
Jackfruit
Couple
1 tin
Family
2 tins
Souvlaki paste
Couple
1 pottle
Family
1 pottle
Beetroot
Couple
All
Family
All
Carrot
Couple
1
Family
2
Cucumber
Couple
1/2
Family
1
Coriander*
Couple
All/Half
Family
All/Half
Pita bread^
Couple
1 bag
Family
1 bag
Spiked ketchup
Couple
1 pottle
Family
1 pottle
Red potatoes
Couple
All
Family
All
Tzatziki
Couple
1 pottle
Family
1 pottle

This classic Green Dinner Table dish is a wonderful use of jackfruit.

Either use the bread whole or cut it in half to make pitas.

^If you’re on the gluten-free plan, we have subbed out the pita bread for gluten free wraps.

*Coriander is a shared ingredient. On the 3-or 4-Night Plan, use half for this recipe. On the 5-Night Plan, use one third.

Instructions

1

Preheat the oven to 200 degrees Celsius.

Peel and dice the potatoes into small pieces.

2

Peel and slice the red onion and separate into two piles.

Peel and mince the garlic.

Finely chop the coriander, stalks and all.

Toss the potatoes in oil, salt and pepper and roast for 20-25 minutes.

3

Open and strain the jackfruit and cut each piece into quarters.

4

In a large frypan, cook one pile of the onion on medium heat in a splash of oil for 2 minutes, stirring regularly.

Add the garlic and cook for 30 seconds before adding the jackfruit and souvlaki paste.

Stir well. Try to crush the jackfruit a bit. Once the jackfruit is fully coated and broken up, remove it from the heat.

5

Add the jackfruit to the oven and cook for another 10 to 12 minutes, stirring the jackfruit halfway through. A little black on the jackfruit is ideal, as this gives it an awesome charred taste.

6

Peel and grate the beetroot and carrot into a bowl.

Combine with the remaining red onion and coriander.

Dice the cucumber into 1 cm cubes.

7

Warm the pitas or gluten free wraps in a hot pan.

8

Spread spiked ketchup on one side, top with cucumber, beetroot and carrot salad, jackfruit and potatoes. Drizzle over with tzatziki, roll up and dig in.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.