Sesame Crusted Avocado with Hoisin Jackfruit and Asian-Inspired Slaw

Sesame-crusted baked avocado, shredded jackfruit in homemade hoisin sauce, and Asian-inspired slaw make this salad bowl a healthy, flavoursome, and filling lunch! The recipe is quick and simple to make, and packed with vibrant, colourful veggies. 



The baked avocado is crispy on the outside, soft and fluffy on the inside :)

Serves: 2-3

Ingredients:

For the baked avocado:

  • 1 large, ripe avocado
  • 3-4 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 50g sesame seeds 
  • 30g panko breadcrumbs
  • pinch salt and pepper
For the hoisin jackfruit:
  • a little olive oil for frying
  • 410g can jackfruit (in water)
  • 120ml homemade hoisin sauce: I use this recipe.
  • spring onions, chopped
For the Asian slaw:
  • a couple large handfuls shredded red cabbage
  • 1 large carrot, grated
  • 2-3 radishes, grated
  • a couple handfuls salad greens
  • a large handful of coriander, chopped
  • 3-4 spring onions
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp soy sauce
  • 1 tsp vegan fish sauce (or sub with more soy sauce)
  • 1 tbsp lemon juice
  • drizzle sesame oil
  • 1 tsp mirin
  • 1 clove garlic, minced
  • 1/2 a red chili pepper, finely chopped
  • sprinkle sesame seeds
Method:
  1. Prepare the jackfruit: Drain the jackfruit, then thoroughly wash it in cold water. Shred it with your hands so no large chunks remain. Transfer to a bowl and cover with cold water, and leave to soak for 15 minutes.
Bake the avocado:
  1. Preheat the oven to 200C. Line a baking tray with greaseproof paper. 
  2. Peel and slice the avocado into strips a couple centimeteres thick.  
  3. Toss the strips in the cornstarch so they are evenly coated.
  4. Whisk the soy sauce and sesame oil together in one small bowl.
  5. In a separate bowl, stir the sesame seeds, panko breadcrumbs, and a pinch of salt and pepper. 
  6. One at a time, coat the cornstarch-tossed avocado strips first in the soy and sesame oil mixture, then coat each one in the breadcrumb and sesame seed mixture. Lay the strips out onto the baking tray and repeat for all the strips. 
  7. Place the baking tray into the preheated oven and bake for 20 minutes, flipping halfway through.
  8. Once baked, allow to cool for 10 minutes or so, so they crisp up fully. 
Meanwhile, make the jackfruit:
  1. Pat dry the washed and soaked jackfruit. 
  2. Heat some olive oil in a frying pan over medium high heat. Add the jackfruit and a pinch of salt and cook for 10-15 minutes. 
  3. Pour in the hoisin sauce and cook for another 5-10 minutes, until cooked through.
  4. Reduce the heat to medium and stir in the chopped spring onion. 
Whilst the jackfruit cooks, prepare the slaw:
  1. Toss the cabbage, carrot, radishes, salad greens, coriander and spring onion together. Add all of the rest of the ingredients and stir together. Taste and adjust seasoning/ flavours. 
To serve:
  1. Split the slaw between bowls, and top with the cooked jackfruit, the baked avocado, and a sprinkle of sesame seeds and coriander.
Enjoy! :) 


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