Recipe: Nacho melt with pulled jackfruit

There’s little that beats a big tray full of nacho melt. It’s on the snack menu at many casual eateries as a version with a bowl of minced meat or pulled pork and a generous dollop of crème fraîche, but try this vegetarian version with pulled jackfruit. Ideal for a night of binge-watching or lounging on the balcony with friends.

Preparation

• Pull the jackfruit into pieces with a fork.
• Heat the oil in a frying pan over medium heat.
• Add the jackfruit, BBQ sauce and water. Toss well so that all the pieces are coated in the sauce.
• Cover and simmer gently for 20 minutes, until the jackfruit is tender.
• Make sure the sauce does not reduce too much. Lower the heat, use a simmer plate or add a few tablespoons of water if the mixture becomes too dry.
• Preheat the oven to 200 °C.
• Spread half of the nachos over a baking sheet lined with parchment paper or in a large oven dish.
• Spoon half of the jackfruit over them, followed by half of the beans, jalapeños, tomatoes and red onion.
• Make a second layer in the same way and sprinkle with grated cheese.
• Place the baking sheet/dish in the center of the oven (5–8 min.) until the cheese has melted.
• Serve with diced avocado and fresh cilantro.

Title: Gegrild en geroosterd
Author: Marjolein Rosendaal, Anya van de Wetering and Bella Thewes
Publisher: Terra Lannoo
Price: €26.99

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