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.
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.
Arrange the lettuce leaves on plates, fill with the jackfruit and pickles. Drizzle the dressing over the top, garnish with the sweetcorn and coriander.