Harissa Braised Jackfruit and Zaatar Cucumbers Over… | Roland Foods

Ingredients

• 19 oz. can Roland® Jackfruit , drained
• 1/2 cup harissa red chili spread
• 1/4 cup yellow onion, sliced
• 1 cup orange juice
• 3 cloves garlic, minced
• 2 tablespoons Roland® Maple Syrup
• Salt and pepper, to taste
• 13.5 oz. can Roland® Coconut Milk
• 1 1/2 cups vegetable broth
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 cup Roland® Medium Grain Polenta
• 1 English cucumber
• 1 clove garlic, grated
• 4 tablespoons Roland® Olive Oil
• 1 tablespoon Roland® Maple Syrup
• 2 tablespoons Roland® Za'atar (available on Amazon )
• 2 tablespoons lemon juice
• 1 small white onion
• 1/4 cup fresh cilantro, chopped
• Optional: 1 teaspoon minced fresh chilies
• Smash and shred the jackfruit until it resembles pulled animal protein. The seed pods can also be broken up and included
• Finished product should have the liquid reduced significantly. Serve hot or room temperature
• In a small sauce pot over medium heat, combine coconut milk, broth, garlic, and bay leaf. Bring the contents to a simmer
• Reduce the heat for the pot to low. Remove the bay leaf
• While stirring the coconut mixture, slowly add in the polenta. Continue stirring until the contents reach a thick porridge consistency
• Season with salt and pepper
• Serve warm
• In a medium mixing bowl combine olive oil, grated garlic, lemon juice, maple syrup, and za’atar
• Cut the cucumber and onion into a ¼ inch dice, add into the mixing bowl. Stir until evenly coated
• Add chilies if desired
• Season to taste with salt and pepper
• Serve immediately, or salad can be made a few hours ahead, covered and refrigerated
• Garnish with cilantro when served