Jackfruit burger with gochujang BBQ sauce, tahini dressed vegetables, seeded mustard potato salad

Cut the potatoes in half and place them in a pot of cold salted water. Bring to a simmer and cook until the potatoes are fully cooked about 15-20 minutes.

While the potatoes are cooking thinly slice the jackfruit.

Peel and thinly slice the onion.

Fry the jackfruit in a very hot pan with a little oil for a few minutes, add the onion and continue to cook stirring regularly until the onions are caramelized.

Add the BBQ sauce, reduce the heat and cook for 5 to 6 minutes stirring regularly until it’s nice and sticky. A little bit char is fine.

Peel and cut the carrot into matchsticks, thinly slice the cucumber, place in a bowl with the carrot.

Dress with the tahini dressing and toss.

Turn the oven on to grill.

Remove any leaves from the celery and thinly slice. Cut the cooked potatoes into quarters or smaller and place in a bowl with the celery. Add the seeded mustard dressing, taste and add salt as needed.

Cut the buns in half and toast under the grill, watching carefully.

Serve the jackfruit in the bun, topped with tahini greens and potato salad on the side.