Jackfruit Salad
Jackfruit Salad

Jackfruit Salad

In southeast Asia, it is very common to grow jackfruit trees in gardens, as they require very little maintenance. Young jackfruit are harvested to be cooked in curries or as part of a salad, and the ripe fruit, when the flesh turns yellow and sweet, can be eaten as it is. For this salad, the jackfruit is combined with carrot and runner beans, and seasoned with lemongrass, chilli and coconut milk to give an exotic salad flavour.

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Total Time
20 Minutes
200g of runner beans, cut diagonally into thin strips
1 medium carrot, cut into thin strips
2 x 565g cans of jackfruit in brine, rinsed, drained & cut into thin slices
1.5 tsp of coarsely ground black pepper
Juice of 1 lime, plus extra to finish
2 tbsp of desiccated coconut, lightly toasted
For The Dressing
1 tbsp of vegetable oil
1 banana shallot, thinly sliced
2 stalks of lemongrass, thinly sliced
2 red chillies, deseeded and thinly sliced
100ml of coconut milk
1.5 tsp of fine sea salt
½ tbsp of palm sugar
Step 1

Put the beans and carrot in a pan of boiling water and blanch for 1 minute; drain and set aside.

Step 2

To make the dressing, heat the oil in a medium frying pan over a medium heat and fry the shallot, lemongrass and chillies for 1 minute, then add the coconut milk, salt and sugar and cook for 1 minute, then turn off the heat. Set aside and cool completely.

Step 3

In a large bowl, toss the beans, carrot and jackfruit with the dressing until all the ingredients are well mixed. Add the pepper and lime juice and stir again. Transfer to a large serving bowl and sprinkle over the desiccated coconut, then add a final squeeze of lime juice if preferred. Serve immediately.

Recipe courtesy of Bowlful: Fresh and vibrant dishes from Southeast Asia by Norman Musa (Pavilion Books). Image by Luke J Albert. 

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