Serves: 4
Prep time: 10 mins
Cooking time: 15 mins

Ingredients

Jamaican Jerk Jackfruit

• 1 x pack Bean Supreme Barbecue Jackfruit
• 2 tsp olive oil
• 1 Tbsp Jamaican Jerk spice blend – such as Mrs Rogers Jamaican jerk rub

Steamed Coconut Rice

• 1 ½ cup jasmine rice
• 1 can coconut milk
• 1 ¼ cup water
• 1 teaspoon sugar

Salsa

• 1/2 x fresh mango or tinned if can’t get fresh – diced into cubes
• ¼ red onion – finely diced
• Bunch fresh coriander – rough chopped
• 1 red chilli fresh – remove seeds, finely dice
• 1 ripe avocado – cut into large cubes

Other extras

• 1 x tin black beans (drained and rinsed)
• Spring onion
• Fresh limes

Method

1. Cook the rice: combine all ingredients into a pot, stir together until well mixed. Bring to a boil over a medium heat. Cover, reduce heat and simmer for 18-20 minutes until the rice is tender.
2. Heat a medium sized fry pan
3. Add olive oil to pan and bring to medium heat
4. Add jackfruit and 1 Tbsp jerk seasoning. Fry for 4-5 minutes until the spices become fragrant and the jackfruit caramelises, stir frequently.
5. Mix all salsa ingredients together in a bowl
6. Take the drained black beans and gently heat in a pot or in a bowl in the microwave
7. To serve lay a base of steamed rice followed by the black beans and then a generous serve of the jerk jackfruit. Spoon the salsa on the side and garnish with the sliced spring onions and a wedge of lime.