Spiced Jackfruit Fatteh
Originating from Syria, this gorgeous dish is a riot of flavours and colours. This take consists of toasted pitta bread nachos topped with smoky spiced jackfruit, a drizzle of creamy tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley.
For the pitta nachos:
- 4 pitta bread, gluten-free if desired
- 30ml (1 fl oz) olive oil
For the smoky spiced jackfruit:
- 2 tbsp olive oil
- 2 tins jackfruit, rinsed and trimmed (300g/10.5oz drained weight)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cayenne
- 1 tbsp tamari
For the creamy tahini sauce:
- 125g (4.4 oz) plain coconut yoghurt
- 2 tbsp fresh parsley, roughly chopped
- 80g (2.8 oz) pomegranate seeds
- Muhammara red pepper dip
- Preheat the oven to 180°C/355°F/Gas 4
- Start off by making the pitta nachos. Cut the pitta bread into large triangles and split them apart into two. Lay them out flat on a large tray so they are not overlapping (you will likely need two trays).
- Brush the pitta nachos with olive oil and lightly season with salt and pepper
- Bake for 7-10 minutes until crisp. Keep an eye on them as the thinner nachos will be ready sooner than the thicker ones.
- Add all of the ingredients for the smoky spiced jackfruit to a non-stick frying pan and fry for 10 minutes whist you put together the other elements.
- To make the tahini sauce, add all the ingredients to a blender and blitz until smooth. Alternatively add to a bowl and stir vigorously until smooth.
- Add a layer of pitta nachos to two shallow bowls.
- Top with warm spiced jackfruit, a drizzle of tahini sauce and a sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley. Serve with a side of muhammara roasted red pepper dip.