Caribbean Jerk Jackfruit Flatbreads

Ingredients

• 2 cans young green jackfruit in brine, drained
• 6 flatbreads or roti
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp jerk seasoning
• 1 tsp ground allspice and 1 tsp dried thyme
• 1 Scotch bonnet or red chili, minced
• 2 cups shredded cabbage
• 1 cup diced pineapple
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Rinse the jackfruit thoroughly and squeeze it dry in a towel. Canned jackfruit tastes strongly of brine and holds a lot of water, and both must go before it will take on any seasoning.
2. Pull each piece apart with your fingers into shreds, cutting away and discarding the hard core pieces.
3. Heat the oven to 425F (220C). Toss the shredded jackfruit with 2 tablespoons of the oil, the jerk seasoning, allspice, thyme, half the garlic, and 1 teaspoon salt.
4. Spread it in a thin, even layer on a sheet pan and roast for 25 to 30 minutes, turning once, until the edges are browned and crisp and the shreds have dried out.
5. Give it room on the pan. Piled up it steams into a soggy heap instead of crisping, which is the whole point of roasting it.
6. Meanwhile toss the cabbage, pineapple, onion, chili, and lime juice with a pinch of salt for the slaw and leave it to sit.
7. Warm the flatbreads in a dry pan for 20 seconds a side, until soft and pliable.
8. Pile the hot jackfruit onto the flatbreads, top with the slaw and fresh herbs, and serve with lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.