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