Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly drain 560 grams of canned young green jackfruit (about 20 ounces), rinse under cold water, then pat dry with paper towels and shred it into bite-sized pieces using your hands or two forks.

2. 2

   In a shallow dish, combine 3 tablespoons of all-purpose flour, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 0.5 teaspoon of dried oregano, 0.5 teaspoon of garlic powder, 0.5 teaspoon of fine sea salt, and 0.25 teaspoon of black pepper, mixing well to create a dredging mixture.

3. 3

   Dredge all the shredded jackfruit pieces in the seasoned flour mixture, ensuring each piece is lightly coated, then set aside on a plate.

4. 4

   Heat 4 tablespoons of extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering, then add the flour-coated jackfruit in a single layer and flash-fry for 4-5 minutes per side, turning until golden brown and crispy.

5. 5

   While the jackfruit fries, whisk together 4 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 3 tablespoons of cold water, 0.25 teaspoon of fine sea salt, and 0.125 teaspoon of black pepper in a small bowl until smooth and creamy for the tahini drizzle.

6. 6

   In a large serving bowl, combine 1 cup of halved cherry tomatoes, 1 cup of diced English cucumber, 0.5 cup of thinly sliced red onion, and 0.25 cup of chopped fresh parsley.

7. 7

   Add the flash-fried jackfruit to the bowl with the fresh vegetables and gently toss everything together to combine the ingredients.

8. 8

   Drizzle the prepared tahini sauce generously over the jackfruit and vegetable mixture, serving immediately as a vibrant and flavorful Mediterranean main course.