Grilled jackfruit with charred vegetables & balsamic dressing.

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Sweet roasted pumpkin with peppery rocket, grilled vegetables and jackfruit. Finished with fresh radish slices, pepita seeds and a balsamic dressing.
1. Set oven to 220ºC.
Slice pumpkin into crescents. Slice zucchini and capsicum. Rub with 1 tbsp oil, salt and pepper and place on lined oven tray. Roast in oven for 20 minutes until tender and cooked through.

2. Trim and slice radishes. Set aside with rocket leaves.

3. Add seeds to a dry frypan over medium-high heat. Toast for 3-4 minutes until golden. Remove and set aside.

4. Drain jackfruit and coat with 2 tsp paprika, 1 tbsp oil, salt and pepper. Increase pan to high heat. Cook jackfruit for 2-3 minutes each side until charred. Remove from pan and roughly chop.

5. Whisk together 2 tbsp olive oil, 1 tbsp maple syrup and 2 tbsp balsamic vinegar. Season with salt and pepper to taste.

6. Arrange rocket leaves with roast vegetables and jackfruit. Scatter over radishes and pepita seeds. Spoon over balsamic dressing.
Butternut Pumpkin 1/2 *
Zucchini 1/2 *
Red Capsicum 1
Radishes 1/3 Bunch *
Rocket Leaves 1/2 Bag (100g) *
Pepita Seeds 1 Packet (40g)
Jackfruit 2 X 400g

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar, ground paprika, maple syrup