Jackfruit souvlaki with tzatziki, spiked ketchup, beetroot and roast potatoes

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
New potatoes*
Couple
Half
Family
Half
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
1/3
Family
1/2
Coriander**
Couple
Half
Family
Half
Pita bread
Couple
1 bag
Family
1 bag
Spiked ketchup
Couple
1 pottle
Family
1 pottle
Tzatziki
Couple
1 pottle
Family
1 pottle

This classic Green Dinner Table dish is a wonderful introduction to jackfruit.

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

*New potatoes are a shared ingredient. Use half for each dish.

**Coriander is a shared ingredient. Use half for this dish.

Instructions

1

Clean the and roughly cut the potatoes in half or into quarters. 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.

Peel and mince the garlic.

4

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

5

In a large frypan, cook one pile of 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.

Remove the coriander leaves from the stalk, finely slice the stalk and add to to the grated beetroot and carrot.

 

7

Once the potatoes are cooked, toss with oil and salt, and 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 it an awesome charred taste.

8

Warm the pitas in a splash of oil in a hot frypan.

9

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



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