Facts & Figures
This pulled jackfruit and bean chilli ragù emulates a hearty smoky barbeque sauce. Paired with charred capsicum and basil salsa, and a zesty citrus coconut yogurt on a bed of black cargo rice, this dish just as easy on the eyes as it is the palate.
Heat a drizzle of vegetable oil in a pan over medium heat.
Add jackfruit ragù to the pan, then stir for 3 minutes or until heated through.
Transfer rice to a microwave-safe container, then heat on high for 1 minute.
To serve, place rice onto the plate and top with jackfruit ragù, then salsa and coconut yoghurt.
Transfer ragù and rice to a microwave-safe container, add 1 tablespoon of water, then heat on high for 1.5 minutes. Stir, then heat on high for a further 1 minute. Top with salsa and coconut yoghurt.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.