By Fijian Food Safari
This recipe is an adaptation of a Thai and Vietnamese version of this salad, and is now one of my all time favorite salads to serve in my restaurant, not because it is healthy for you, but it will shock and pleasantly surprise your family how good this is! Serve as an accompaniment with any grilled meat or seafood for a complete meal, or enjoy on its own.
Serves 4
Ingredients:
1 whole Green jackfruit, peeled and stripped (or 400gms of peeled jackfruit)
1 Tbsp Virgin coconut, ghee or vegetable oil
4 cloves Fresh garlic, finely chopped
½ cup Spring onions, chopped lengthways
1 cup Fresh green or Asian basil, break with your fingers into small pieces
1 or more Fresh chillies, chopped
¼ tsp Ground black pepper
1 Tbsp Brown or raw sugar (or raw honey)
2 ½ Tbsp Light soy sauce
Juice of 1 Lime
¼ cup Crushed peanuts
¼ cup Coriander, washed and chopped rough
100gm Salad mixed greens (lettuce, cucumber & tomato, sliced)
In a pan, heat the oil on a medium-high heat
Add the spring onions, garlic, basil, chillies and black pepper, and fry for 1-2 minutes
Add the green jackfruit pieces and fry for a further 2 minutes, combining well
Add the soy, sugar and lime juice, tossing the jackfruit in the sauce for another 1 minute
On the plates, heap the salad greens and put the warm jackfruit on top
Garnish with peanuts and coriander, finish with some Tamarind chutney on top
Serve by itself or with any grilled meats or seafood
This recipe is an adaptation of a Thai and Vietnamese version of this salad, and is now one of my all time favorite salads to serve in my restaurant, not because it is healthy for you, but it will shock and pleasantly surprise your family how good this is! Serve as an accompaniment with any grilled meat or seafood for a complete meal, or enjoy on its own.
Serves 4
Ingredients:
1 whole Green jackfruit, peeled and stripped (or 400gms of peeled jackfruit)
1 Tbsp Virgin coconut, ghee or vegetable oil
4 cloves Fresh garlic, finely chopped
½ cup Spring onions, chopped lengthways
1 cup Fresh green or Asian basil, break with your fingers into small pieces
1 or more Fresh chillies, chopped
¼ tsp Ground black pepper
1 Tbsp Brown or raw sugar (or raw honey)
2 ½ Tbsp Light soy sauce
Juice of 1 Lime
¼ cup Crushed peanuts
¼ cup Coriander, washed and chopped rough
100gm Salad mixed greens (lettuce, cucumber & tomato, sliced)
In a pan, heat the oil on a medium-high heat
Add the spring onions, garlic, basil, chillies and black pepper, and fry for 1-2 minutes
Add the green jackfruit pieces and fry for a further 2 minutes, combining well
Add the soy, sugar and lime juice, tossing the jackfruit in the sauce for another 1 minute
On the plates, heap the salad greens and put the warm jackfruit on top
Garnish with peanuts and coriander, finish with some Tamarind chutney on top
Serve by itself or with any grilled meats or seafood
