Jackfruit souvlaki with tzatziki, beetroot and roast potatoes

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
New season agria potatoes
Couple
1 bag
Family
1 bag
Red onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Jackfruit
Couple
1 tin
Family
2 tins
Souvlaki spice
Couple
1 pottle
Family
1 pottle
Beetroot
Couple
1/2
Family
1
Carrot
Couple
1
Family
2
Cucumber
Couple
1/2
Family
1
Pita bread
Couple
3
Family
5
Spiked ketchup
Couple
1 pottle
Family
1 pottle
Tzatziki
Couple
1 pottle
Family
1 pottle

The potatoes for this dish are the dirty ones. Potatoes are left with the dirt on them for the first couple of months after they’re harvested. This lets the skin harden so it won’t come off when they’re washed.

We recommend warming the pitas after cutting them. You can either do it in the microwave, or better still fry them in a splash of oil until golden.

Instructions

1

Scrub the potatoes to remove the dirt, some of the soft skin will come off as well.

Roughly cut into quarters or sixths. Place in a pot of cold, salted water and bring to a boil cook for about 15 minutes (until just cooked).

2

Preheat the oven to 200 degrees Celsius.

3

While the potatoes are cooking, peel and slice the red onion and separate into two piles.

Mince the garlic.

4

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

5

In a large fry pan, cook the onion on medium-high 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 spice. Stir well, try to crush the jackfruit a bit. Once the jackfruit is fully coated and broken up, remove from heat.

6

Peel and grate the beetroot and carrot into a bowl. Combine with the remaining red onion.

Dice the cucumber into 1 cm cubes.

7

Once the potatoes are cooked, toss with oil and salt, then roast for 10 minutes.

After 10 minutes, 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 an awesome charred taste.

8

Open the pita up by gently sliding a knife into it and opening it like a burger bun (or cut in half to fill it like a pocket), warm the pitas in a splash of oil in a hot fry pan.

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



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, February 9th.

 

Monday

This week's recipe

GDT bibimbap

Tuesday

This week's recipe

Twin bean enchiladas with sour cream and pickled jalapeños

Wednesday

This week's recipe

Thai tofu salad with chili lime dressing and jasmine rice

Thursday

This week's recipe

Chipotle chili loaded baked potatoes with slaw

Friday

This week's recipe

Roast eggplant and tomato spaghetti with capers and rustic walnut pesto

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