Aim to get the jackfruit slightly black – that’s how you get that wonderful charred flavour. Recipe by Tom Riley, Green Dinner Table.

Ingredients

• 300g new potatoes
• 1 red onion
• 4 cloves garlic
• 1 tin green jackfruit in brine
• 1 carrot
• 1 medium beetroot
• half a cucumber
• 3 large pita breads
• 80g souvlaki spice
• 100g spiced ketchup
• 120g tzatziki 

Souvlaki Spice

• 50g tomato spice
• 10g soy sauce
• 15g brown sugar
• 1 tsp cumin seed
• 1/2 tsp oregano 
• 1/2 tsp ground cloves
• 1/4 tsp ground cinnamon 
• 1/4 tsp dried thyme
• pinch of salt

Spiced Ketchup 

• 80g tomato sauce
• 20 - 30g sriracha

Tzatziki

• 100g coconut yoghurt 
• 3 cloves garlic
• juice and zest of 1 lemon
• 20g fresh mint
• pinch of salt

Method

1. Bring a small pot of salted water to the boil.
2. Scrub the potatoes in cold water – you don’t need to peel them.
3. Combine all the ingredients for the souvlaki spice in a small bowl; set aside.
4. Combine all the ingredients for the spiced ketchup. Taste and add more sriracha as needed; set aside.
5. Make the tzatziki. Mince the garlic and combine with all the other ingredients. Taste and add more salt as needed.
6. Cut the potatoes in half and cook in water for 12 to 15 minutes until just cooked.
7. Preheat the oven to 200°C.
8. While the potatoes are cooking, slice the red onion and separate into two piles.
9. Mince the garlic.
10. Open and strain the jackfruit and cut each piece into quarters.
11. In a large frypan, cook the onion on medium-high heat in a splash of oil for 2 minutes, stirring regularly. Add the garlic and cook for 30 seconds before adding the jackfruit and souvlaki spice. Stir well and roughly break up the jackfruit. Once the jackfruit is fully coated and broken up, remove from heat.
12. Peel and grate the beetroot and carrot into a bowl. Combine with the remaining red onion. Dice the cucumber into 1cm cubes.
13. Once the potatoes are cooked, toss with oil and salt and roast for 10 minutes.
14. After 10 minutes, add the jackfruit to the oven and cook for another 10 to 12 minutes, stirring the jackfruit halfway through. A little black on the jackfruit is ideal, as this gives a charred taste.
15. Open the pita up by gently sliding a knife into it and opening it like a burger bun (or cut in half to pack like a pocket), then warm the pitas in a splash of oil in a hot frypan.
To serve: Spread spiced ketchup on one side, top with cucumber, beetroot, carrot salad, the potato and jackfruit. Drizzle with tzatziki, roll up and dig in.

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