Harissa bbq pulled jackfruit

Try our flavorful Harissa BBQ Pulled Jackfruit salad! Savory, spicy, and bursting with smoky goodness, it's a culinary delight for your taste buds.

Ingredients:

• 4 radishes, thinly sliced
• 1/2 cup apple cider vinegar
• Good pinch flaky sea salt
• 1/4 cup tomato ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked harissa paste
• Pinch flaky sea salt
• Pinch freshly ground black pepper
• 1 tablespoon olive oil
• One 14-ounce can jackfruit chunks, drained
• 2 flatbreads, warmed
• Handful mixed salad leaves
• 2 tablespoons store-bought crispy onions
• 50 grams (about 60g) vegan feta

Instructions:

1. To make a quick-pickled radish: Place the radish slices in a bowl, pour cider vinegar over them, and sprinkle with salt. Let them marinate while preparing the rest of the meal.To prepare harissa BBQ sauce: Combine ketchup, cider vinegar, olive oil, cumin, garlic powder, harissa paste, salt, and pepper in a large bowl. Mix well by whisking.For the jackfruit: In a medium skillet, heat olive oil, add jackfruit pieces, and cook for about 5 minutes until they turn golden and begin to shred as you break them down using a wooden spoon. Add the BBQ sauce, stir to coat the jackfruit, and cook briefly until it thickens.For assembling: Divide the jackfruit mixture among the flatbreads, then top with salad greens, pickled radishes, crunchy onions, and vegan feta cheese. Roll them up into wraps and savor.

Summary:

• Calories: 2652 kcal
• Fat: 96 g
• Protein: 74 g
• Carbs: 378 g
• Potassium: 1697 mg
• Magnesium: 224 mg