1 x small tin Jackfruit
1 x medium Onion diced
2 tsp Cumin
2 tsp Ground coriander
2 tsp Chilli powder
80gr Tomato paste
3 cloves Garlic crushed
1.5 ltr Veg stock
Lemon juice
1 x Courgette diced
1 x Red Pepper diced
1 x Aubergine diced


For the Za'atar:
50gr Cumin
80gr Sesame seed
20gr Ground oregano

For the Pickled red onion
2 x Red onion sliced
100ml White wine vinegar

Picked coriander




Pickle the red onion by adding the vinegar and salt to the onions, leave for 2 hours
For the Za’atar, toast all ingredients together in a dry frying pan for 3 or 4 minutes set aside to cool
Gently sauté onion in a little veg oil for 2-3 mins
Add jackfruit
After a further 2-3 mins add Cumin, coriander, chilli and garlic and tomato paste Cook for a minute before adding veg stock
Reduce for 10 mins or until desired consistency
Sauté veg in a separate pan and add to jackfruit
Add lemon juice and Za’atar
Check for seasoning and spice

Present in serving dish
Finish with Pickled red onion, coriander and a bit more Za’atar