Ingredients
For the slaw:
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Carrots 150.0 g
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White cabbage 250.0 g
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Coriander 20.0 g
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Sea salt 1.0 g
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Orange juice 100.0 ml
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Pineapple 200.0 g
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Rapeseed oil 50.0 ml
For the sauce:
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Onions 150.0 g
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Tomato puree 20.0 g
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Tinned tomatoes 400.0 g
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Dried thyme 1.0 g
For the Plantain:
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Smoked paprika 1.0 g
For the Jackfruit:
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KNORR Professional Mixed Peppercorn Puree 750g 30.0 g
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Jackfruit, tinned and drained 565.0 g
To serve:
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Plain flour tortilla 700.0 g
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Iceberg lettuce 250.0 g
Preparation
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For the slaw:
- Finely shred the white cabbage, peel and grate the carrots..
- Peel and dice the pineapple and finely chop the coriander.
- Mix the oil, salt and orange juice together.
- Place all the ingredients and dressing into a bowl and toss together then chill until required.
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For the sauce:
- Place the onion, tomatoes, KNORR Professional Garlic Puree, water, thyme and tomato puree in to a blender and blitz until smooth then pour into a sauce pan and bring to a simmer for 10mins.
- Remove from the heat and allow to cool then pour in to a squeezy bottle.
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For the Plantain:
- Peel and thickly slice the plantain.
- Heat the oil and add the slices then cook for 2 minutes on each side or until golden.
- Remove and allow to crisp slightly.
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For the Jackfruit:
- Drain the jackfruit and place in to a bowl.
- Add the KNORR Peppercorn puree and KNORR Jerk Paste and allow to marinade for 30 minutes.
- Heat a little oil then add the jackfruit and cook for 3-4 minutes allowing to colour.
- Remove from the heat.
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To serve:
- Heat the roti breads then add the shredded lettuce.
- Spoon the jackfruit on top then dress with the sauce.
- Add the slaw and some of the crispy plantain then roll and serve.
