Peri-Peri Roasted Jackfruit and Charred Corn Traybake

Ingredients

• 560 g tinned young jackfruit
• 2 corn on the cob
• 5 tbsp peri-peri sauce
• 2 red peppers
• 1 red onion
• 300 g basmati rice
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 20 g fresh coriander
• 1 lime

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Drain the jackfruit, pat dry, and shred with two forks.

2. 2

   Toss the jackfruit with 3 tablespoons of peri-peri sauce, smoked paprika, and olive oil. Spread on a roasting tray with the sliced red peppers and onion wedges. Roast for 25 minutes.

3. 3

   Meanwhile, slice the corn off the cob. Add to the tray and roast for a further 10 minutes until the jackfruit is slightly caramelised.

4. 4

   Cook the basmati rice according to packet instructions.

5. 5

   Drizzle the remaining peri-peri sauce over the traybake. Serve over rice with fresh coriander and a squeeze of lime.