Monday 6 April 2020

BBQ Pulled Jackfruit with Nachos, Salsa and Sweetcorn Relish

I mentioned on my stories the other night that I made some delicious enchiladas using jackfruit (something I've never tried cooking with before!). I was all set to post a recipe and then a few days passed, then a couple of weeks and before you know it I had forgotten how I even made it!

So last night we decided to have some classic nacho's for dinner with tomato salsa, sweetcorn relish and greek yoghurt (no sour cream in the house) and they were so so good! I thought it was a great opportunity to make some BBQ pulled jackfruit to go with it too.

I did just make this up as I went along and you don't necessarily need all the ingredients I've added. Use what you have and adjust to suit your taste.

Here is the recipe for all the bits and bobs I made...



  • 1 garlic clove
  • 1 onion chopped finely
  • 1 spring onion chopped finely
  • 1/2 bell pepper chopped finely
  • 1 can of jackfruit drained
  • 1 can of mixed beans drained (or any beans you like)
  • 1 tsp chipotle paste
  • 1/2 tbsp smoked paprika
  • 1 - 2 tsp chilli powder (or however much chilli you like)
  • 1-2 tbsp bbq sauce
  • 1-2 tbsp tomato ketchup
  • 1 cup tomato passata
  • A squeeze of concentrated vegetable stock or half a cube
  • Black pepper
  • Oil for frying
  • Boiled water
  • 1/4 cup amaranth (optional - plus you could any any other grain if you wanted instead too)
  • Add some oil to a large fry pan with a lid and fry the chopped onions and garlic until softened.
  • Add your chopped red pepper and continue to fry for another few minutes
  • Add to the pan the mixed beans and jackfruit and fry for a further few minutes.
  • Then add all your 'flavourings' - so chipotle paste, BBQ sauce, tomato ketchup, passata, vegetable stock cube, good grinding of black pepper, smoked paprika and chilli powder.
  • Stir this around in the pan for a minute or so to caramelise and then add some boiled water - enough just to nearly cover the ingredients in the pan
  • Add the amaranth or any grains you might be using and cover with a lid for around 30 minutes (stirring occasionally) on a low to medium heat.
  • When you're ready to eat, remove the lid and turn up the heat and reduce the sauce until its quite thick. Keep stirring so it doesn't burn.


  • 2 finely chopped tomatoes
  • Small handful of fresh basil chopped
  • 1 tbsp chilli oil
  • Ground black pepper
  • Drizzle of balsamic glaze
  • In a small bowl, add all the ingredients and stir well


  • 1 can of sweetcorn drained
  • 2 inch chunk of cucumber finely chopped (seeds removed)
  • 1/2 bell pepper finely chopped
  • Handful of fresh coriander finely chopped
  • Handful of fresh mint finely chopped
  • 1/2 a red chilli finely chopped (or to your liking)
  • Squeeze of fresh lime
  • In a medium bowl add all the ingredients and stir well

I love to serve these with some salted nachos with melted cheese on top. We also added a little greek yoghurt too. Perfect comfort food!

I hope you enjoy this recipe,

Stay safe

Em xx

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