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Lettuce boats with jackfruit
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 320
  • Fat about 9g
  • Carbohydrates about 50g
  • Protein about 7g
This is needed
This is needed for 4 people
Pickled onions
  • 1 dl water
  • 1 dl apple vinegar
  • 4 red onion, cut into rings
  • 4 tbsp lime juice
  • 3 tsp salt
  • 2 tsp date syrup
Jackfruit
  • 2 tins jackfruit (each approx. 200 g), drained
  • 1.5 dl water
  • 4 tbsp soy sauce
  • 2 tbsp date syrup
  • 2 tbsp lime juice
  • 2 onions, halved, sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp coconut oil
Tahini miso dressing
  • 2 tbsp lime juice
  • 0.5 tsp salt
  • 2 tbsp tahini
  • 1 dl water
  • 1 tbsp miso paste
Lettuce boats
  • 4 baby lettuce
  • 1 tin corn kernels, drained (approx. 285 g)
  • 0.5 bunch coriander
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And that's how it's done
And that's how it's done
Pickled onions
Place the onions in a tall container. Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring, pour over the onions, leave to cool. Cover and chill for approx. 30 mins.
Jackfruit
Place the jackfruit in a bowl, tear apart. Pour in the water and all the other ingredients up to and including the date syrup, mix. Sauté the onions and garlic in coconut oil for approx. 3 mins. Add the jackfruit together with the marinade, bring to the boil, reduce the heat and simmer over a medium heat for approx. 25 mins. Leave the jackfruit to cool.
Tahini miso dressing
Mix the tahini, miso paste, water, lime juice and salt.
Lettuce boats
Arrange the lettuce leaves on plates, fill with the jackfruit and pickles. Drizzle the dressing over the top, garnish with the sweetcorn and coriander.