Lunch, Main meals


For the Jackfruit:

1 x 200g BONSAN Shredded Jackfruit
1 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp coconut sugar
1 tsp dried sage
1 tsp onion powder
½ tsp garlic powder
½ tsp dried thyme

For the sandwich:

1 baby gem lettuce
1 tomato, sliced
1 avocado, sliced or mashed
2 tbsp olive oil ghee
4 slices of brown/granary bread
BONSAN Beetroot & Horseradish Pate

Serves: 2

Prep time: 20 minutes
Cook time: 10 minutes

Pour the olive into a pan until it sizzles, add the jackfruit, herbs, salt, sugar, and stir together well until the jackfruit is covered in the flavourings. Cook for 2 to 3 minutes.
Spread the butter onto the bread, followed by a generous helping on the beetroot pate, then the jackfruit, tomato, lettuce, and avocado - top with another slice of bread and enjoy.

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