Korean-style pulled jackfruit wraps and slaw

Updated at: Sun, 05 Nov 2023 18:36:25 GMT

Step 1

Chop the sweet potato into thick 2cm wedges, skin on. Place onto a large oven tray with a drizzle of olive oil, a pinch of salt

Step 2

and pepper. Mix so they’re all covered and roast for 20 - 25 minutes until golden. Coat the wedges with the sesame seeds for the final 5 minutes. Once cooked, sprinkle them with the sumac.

Step 3

For the marinade, add the BBQ sauce to a large bowl and coarsely grate in the pear. Season with a pinch of salt and mix well. Drain the jackfruit and rinse thoroughly. Roughly chop up the pieces and place them into the marinade and mix through while mashing up the jackfruit using a fork. Transfer to an oven tray lined with greaseproof paper and place into the oven for 20 - 25 minutes until tender.

Step 4

Meanwhile, thinly slice the red cabbage, peel and grate the carrot and slice the spring onion. Add all to a bowl, with the juice from half a lime, the coriander (finely chopped), a drizzle of olive oil and a pinch of salt, pepper and sugar. Mix well and set aside.

Step 5

Lightly toast the flatbreads for 30 seconds on each side. Fill the flatbreads with the slaw and jackfruit and serve alongside the sweet potato wedges and any remaining slaw.

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