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
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 11.2 g
- Carbohydrate
- 92.1 g
- of which sugars
- 12.5 g
- Fat
- 10.4 g
- of which saturates
- 1.6 g
- Fibre
- 10.9 g
- Salt
- 1.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Drain the jackfruit, pat dry, and shred with two forks.
- 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
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
Cook the basmati rice according to packet instructions.
- 5
Drizzle the remaining peri-peri sauce over the traybake. Serve over rice with fresh coriander and a squeeze of lime.
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