Plant-Based
Golden roasted potatoes tossed with leafy greens, creamy feta, flakes of smoky jackfruit and a green olive dressing.
1. Set oven to 220°C. Halve or quarter potatoes and slice leek into 1cm thick rings. Toss together on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes. Trim and halve beans, add to tray and return to oven for 2 minutes.
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.
Notes:
The jackfruit can also be pan-fried if preferred for a warmer dish.
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.
Notes:
The jackfruit can also be pan-fried if preferred for a warmer dish.
Baby potatoes 800g
leek 1/2
green beans 1/2 punnet (125g)
Sliced olives 1/2 jar (175g)
Tomato 1
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
leek 1/2
green beans 1/2 punnet (125g)
Sliced olives 1/2 jar (175g)
Tomato 1
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
