2. Finely chop olives. Combine with 1 tsp Italian herbs, 1 tbsp vinegar and 3 tbsp olive oil. Season to taste with pepper. Set aside.
3. Wedge tomato and slice chives. Dice feta. Drain jackfruit (see notes) and set aside with rocket leaves.
4. Gently toss jackfruit with roast potatoes, leek, salad and dressing. Divide between plates and serve.
The jackfruit can also be pan-fried if preferred for a warmer dish.
green beans 1/2 punnet (125g)
Sliced olives 1/2 jar (175g)
Chives 1/2 bunch
Danish feta 1/2 packet (125g)
Jackfruit 2 packets (2x 300g)
Rocket leaves 1/2 bag (100g)
From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, dried Italian herbs