Jackfruit Salad recipe
Jackfruit Salad recipe
A whisper of Siam, in the heart of 45 Jermyn St. Jackfruit has a meaty texture, and promises all manner of 'super' benefits. Lift the amount of chilli, if needed, and of lime juice too.

Ingredients
Serves 2
60g bean sprouts
200g tinned jackfruit, drained and sliced
2 small carrots, sliced into thin ribbons
¼ cucumber, very thinly sliced
½ bunch of spring onions, sliced thinly on the diagonal
80g daikon radish, very thinly sliced
1 red chilli, deseeded and thinly sliced
2 tablespoons chopped mint
2 tablespoons coriander leaves
For the dressing
50ml rice vinegar
30ml water
25ml lime juice
15g caster sugar
1 red chilli, deseeded and finely diced
1 garlic clove, crushed
¼ teaspoon salt
How to Cook
STEP 1
Put all the ingredients for the dressing in a pan and slowly bring to the boil, stirring to dissolve the sugar.
STEP 2
Remove from the heat and leave to cool.
STEP 3
Blanch the bean sprouts in a pan of boiling water for 30 seconds, then drain, refresh in cold water and drain again. Put them into a bowl and add the remaining vegetables, plus the red chilli and herbs. Add the dressing and toss well, then serve
