4 rice cakes
200g Bonsan Smoky Shredded Jackfruit
2 medium celery stalks, finely chopped
3 medium spring onions, thinly sliced
70g red pepper, finely chopped
3 tbsp vegan mayonnaise
1 small garlic clove, minced
2 tsp fresh dill, minced
2-3 tsp fresh lemon juice, to taste
½ tsp smoked paprika
¼ tsp salt, or to taste
Freshly ground black pepper, to taste
1. Add the jackfruit to a large bowl and break apart using a fork.
2. Stir in the celery, spring onions, red pepper, vegan mayonnaise and garlic until combined.
3. Stir in the dill and season with the lemon juice, smoked paprika, salt and pepper, adjusting quantities to taste after mixing.
4. Break the rice cakes into pieces and use them to scoop up the salad. A quick and delicious vegan lunch to enjoy as the months get warmer!