Jackfruit and walnut wraps
Ingredients
- 1 can jackfruit, drained
- 2 red onions, finely sliced
- 60g toasted walnuts, chopped
- 2 tbsp pomegranate seeds
- 4 flatbreads, ideally lavash
- 4 tbsp plant-based yoghurt
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
- 1 tbsp apricot harissa
- 1 tbsp pomegranate molasses
- 2 garlic cloves, peeled
- 1 tbsp brown sugar
- ¼ tsp salt
- Juice of 1 orange
- 20g coriander, chopped
- Tabbouleh
Steps
- Heat the oven to 200°C.
- Toast the coriander and cumin seeds in a dry pan on medium heat for a minute or so, until fragrant.
- Transfer to a food processor. Add ingredients from oil to coriander and blend to combine.
- Toss the jackfruit and sliced onions on a baking tray, pour over the marinade and toss to coat.
- Roast for 15 minutes, stirring halfway, remove from the oven and sprinkle over the walnuts and pomegranate seeds.
- To serve, gently warm the flatbreads in the oven.
- Smear a tablespoon of yoghurt across the middle of each flatbread.
- Top with the jackfruit mixture, followed by some tabbouleh. Roll and serve immediately.