Lettuce boats with jackfruit

Total time: 1hr 10m
Preparation Time: 40m

For 4 people


Fanny - fannythefoodie

Nutritional Information

Contains 320 Kcal, 7g Protein, 50g Carbohydrates, 9g Fat


  • Pickled onions
  • 1 dl water
  • 1 dl apple vinegar
  • 4 red onions, cut into rings
  • 4 tbsp lime juice
  • 3 tsp salt
  • 2 tsp date syrup
  • Jackfruit
  • 2 tins jackfruit (each approx. 200 g), drained
  • 1.5 dl water
  • 4 tbsp soy sauce
  • 2 tbsp date syrup
  • 2 tbsp lime juice
  • 2 onions, halved, sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp coconut oil
  • Tahini miso dressing
  • 2 tbsp lime juice
  • 0.5 tsp salt
  • 2 tbsp tahini
  • 1 dl water
  • 1 tbsp miso paste
  • Lettuce boats
  • 4 baby lettuce
  • 1 tin corn kernels, drained (approx. 285 g)
  • 0.5 bunch coriander

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  • Pickled onions

    Place the onions in a tall container. Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring, pour over the onions, leave to cool. Cover and chill for approx. 30 mins.
  • Jackfruit

    Place the jackfruit in a bowl, tear apart. Pour in the water and all the other ingredients up to and including the date syrup, mix. Sauté the onions and garlic in coconut oil for approx. 3 mins. Add the jackfruit together with the marinade, bring to the boil, reduce the heat and simmer over a medium heat for approx. 25 mins. Leave the jackfruit to cool.
  • Tahini miso dressing

    Mix the tahini, miso paste, water, lime juice and salt.
  • Lettuce boats

    Arrange the lettuce leaves on plates, fill with the jackfruit and pickles. Drizzle the dressing over the top, garnish with the sweetcorn and coriander.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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