How To Make Keralan Jackfruit Salad

1. Heat a frying pan with 1tbs oil over a medium heat and add the jackfruit. Stir and cook for around 8-10 minutes until it’s softened. Now take off the heat and turn out the heatproof bowl to cool.
2. Using the same pan, heat the remaining oil over a medium heat and add the onions, mustard seeds cooking until they sizzle and the onions have softened.
3. Now add the ginger-garlic paste. Dust in the remaining turmeric, chilli powder along with the water, tomatoes, cumin and coriander and turn up the heat until the masala is simmering – around 5 minutes.
4. Add the tamarind paste, stir well until it’s assimilated and then pop the jackfruit back into the pan and cook until most of the liquid is has reduced and been absorbed by the fruit, a couple of minutes. Take off the heat.
5. Stir in the coriander, garam masala and lime juice, garnish with red chilli.
6. Decant into bowls portioned on top of the Sabzi Salad (see Chicken Tikka Peach Sabzi Salad).
7. Pour a portion of the lime and chilli dressing over the top.

Lime & Chilli Dressing

• 2 tsp toasted sesame oil
• 3 tbsp extra virgin olive oil
• 2 red chillies, seeded and finely chopped
• Juice and zest of 1 lime
• 2 tsp black onion (nigella) seeds
• Salt and 1 tsp honey to season

Using a mixing bowl, combine all the ingredients until glossy.