Teriyaki jackfruit and Chinese broccoli

Updated at: Wed, 16 Aug 2023 20:35:14 GMT

Step 1

Drain the jackfruit and cut the larger pieces into halves. Place in an oven proof dish lined with greaseproof paper. Pour over half of the teriyaki sauce and a tablespoon of olive oil and mix through to cover the jackfruit. Place in the oven and roast for 30 minutes until tender. Pour over the remaining teriyaki sauce with a few minutes to go.

Step 2

Meanwhile, place the rinse and drain the rice and place into a medium saucepan with 300ml of boiling water, then crumble in the creamed coconut sachet. Simmer gently with the lid on for 12-15 minutes until most of the liquid is absorbed and the rice is sticky.

Step 3

Peel and finely dice the garlic, ginger and red chili. Chop the broccoli into small florets and use a large bowl to toss with the chopped garlic, ginger, red chili, tamari soy and sesame oil. Tumble onto a roasting tray and roast in the oven for 7-8 minutes until tender but still with a bite.

Step 4

Toast the sesame seeds in a hot dry pan for 2-3 minutes until golden. Finely slice the spring onions. Once the rice is cooked, take off the heat. Remove the jackfruit and broccoli from the oven. Grate the zest of the lime over the jackfruit. Serve the jackfruit with a spoonful of sticky rice and the broccoli. Scatter over the spring onions and sesame seeds and finish with a good squeeze of lime juice.

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Delicious

Easy

Makes leftovers

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