Cook time: 30 minutes
couple, family
Jerk style cooking is native to Jamaica and has been embraced around the world.
When cooking the jackfruit, don’t move it once you add it to the hot pan. This will give it a chance to crisp up. It takes a lot to burn it.
*Coriander is a shared ingredient. Use a third for each dish.
^Cumin is a staple ingredient, not provided by Green Dinner Table.
Open the jackfruit, strain and squeeze out any excess liquid, then pat dry.
As thinly as you can, slice the jackfruit. In a large fry pan, fry the jackfruit in a good splash of oil for about 2 minutes. Add 3/4 of the jerk paste and fry for another minute. Next add the sugar and water. Cook for about 20 minutes, until all the water is evaporated.
Taste the jackfruit and add more jerk paste to taste.
Mince the garlic.
Roughly chop the tomatoes.
Open and strain the beans.
In a separate pan to the jackfruit, fry the garlic on a medium heat for 30 seconds, add the tomatoes, beans, cumin and a pinch of salt. Cook for a few minutes, then add a few splashes of water.
Mash the beans a little using a fork. Taste and add more salt, if needed.
Trim the roots of the spinach, wash and roughly chop. Add to the beans with a pinch of salt, cover and allow to wilt.
While the beans and jackfruit are cooking, cut the cucumber in half lengthwise, then thinly slice.
Roughly chop the coriander.
Cut the cherry tomatoes into quarters.
Lay the wraps on a flat surface, place a layer of beans in a line down the centre, top with jackfruit, then finish with cucumber, cherry tomatoes and coriander.
Fold in each end, then tightly roll and cut in half to serve.
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, April 5th.
Tempeh bánh mì with sriracha pâté and pickled vegetables
Bibimbap with Korean rice, mushrooms, kale, bean sprouts, roast sesame and housemade kimchi
Kumara and black bean soup with cumin yoghurt and mango, lime, mint salsa
Tortilla casserole with black beans, mushrooms, cashew sour cream and coriander
Sambar dahl with Bengali potatoes
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.
