Harissa Jackfruit
1 Pack = 8 blocks / 2+ meals
From £9.50
Ingredients
- 2 Jackfruit Blocks
- Quarter Of A Cucumber
- Handful Of Mint
- Sprinkle Of Nigella Seeds
- Pinch Of Sugar
- 30g Tahini
- 30g Yoghurt (We used coconut yoghurt)
- Juice Of Half A Lemon
- Splash Of Cold Water
- 1 Clove Of Grated Garlic
- 2 Small Corn Or Flour Tortillas
- Sriracha
- Salt And Pepper
How to Make It
1.
Slice your chunk of cucumber in half, lengthways. Using a spoon, scoop out the seeds in the middle and discard. Cut up the cucumber into small dice.
2.
Roughly chop a few mint leaves and combine with the cucumber, nigella seeds, sugar and a pinch of salt. Set aside.
3.
Heat your Blocks in the microwave or on the hob.
4.
In a small bowl combine the tahini, yoghurt, lemon juice, garlic and a pinch of salt and pepper.
5.
Slowly add cold water a splash at a time while you mix the sauce. The tahini will thicken slightly to begin with, and then thin out as you stir in the water. You want to end up with a sauce that has the consistency of double cream.
6.
Heat both tortillas on an open flame, in a dry frying pan or in the microwave.
7.
To serve, spoon half the Jackfruit mix into the centre of a tortilla. Drizzle over some tahini sauce, add a spoonful of cucumber and top with sriracha or chilli sauce.
