Ginger Jackfruit With Forbidden Rice & Orange Dressing

30 Min
very easy
4 People
Rating starstarstarstarstar
A fragrant black rice bowl with citrus flavours of orange, topped with creamy avocado, fresh cucumber and charred jackfruit.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Peel and grate ginger to yield 1 tbsp. Combine with orange juice, 3 tbsp olive oil, 1 tbsp soy sauce and 1 tbsp red wine vinegar.

3. Slice cucumber into matchsticks. Slice avocado and shred cabbage. Roughly chop coriander.

4. Heat a frypan or griddle pan over high heat. Drain the jackfruit, pat dry and coat with 1 tbsp oil and 1 tbsp soy sauce. Cook in pan for 2-3 minutes each side until charred.

5. Divide rice, jackfruit and fresh vegetables among bowls or plates. Spoon over dressing to taste and garnish with coriander.
Black rice 300g
Ginger 40g
Orange 1
Lebanese cucumber 1
Avocado 1
Baby wombok cabbage 1/2 *
Coriander 1/2 packet *
Jackfruit 2 x 400g

* Ingredient also used in another recipe

From your pantry:
oil (for cooking + olive), soy sauce (or tamari), red wine vinegar

You can use pantry items such as ground coriander or curry paste to flavour your jackfruit before cooking it!