Jackfruit burger with beetroot fries

Serves 3-4 | Prep 20 mins | Cook 55 mins FOR THE BURGER

1 tbsp U:Me Vegetable & Olive Oil Blend

1 red onion, finely chopped

1 tsp ground cinnamon

1 tsp cumin seeds

2 tsp smoked paprika

2 tsp chipotle Tabasco

1 tbsp apple cider vinegar

4 tbsp BBQ sauce

200g tin (¾ cup) of chopped tomatoes

2 x 400g tins (3⅓ cups) of young jackfruit in salted water

FOR THE FRIES

1 tbsp U:Me Vegetable & Olive Oil Blend

3 red beetroots

(about 450g)

½ tsp smoked sea salt ⅛ tsp ground black pepper

1 For the burgers, heat the U:Me Vegetable & Olive Oil Blend in a frying pan and cook the onion until very soft, for about 10-12 minutes. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 minutes.

2 Next add the Tabasco, vinegar and BBQ sauce and mix well, before adding in the tomato, the drained jackfruit and 200ml (scant 1 cup) water.

3 Leave to simmer gently, covered, for 30 minutes, stirring every 5-10 minutes to help break down the jackfruit, then take the lid off and cook a further 10 minutes.

4 Once cooked, use a fork to make sure all of the jackfruit is well shredded.

5 Check the seasoning and add another tbsp of BBQ sauce, if necessary, to give extra stickiness.

6 For the fries, preheat the oven to 220°C/ Gas Mark 7. Cut the beetroot into 3mm (⅛in) strips (do not peel) and place in a large mixing bowl. Add U:Me Vegetable & Olive Oil Blend, sea salt and black pepper and stir to coat.

7 Spread the beetroot on baking sheets and bake for 30-40 minutes, stirring occasionally to prevent burning and to brown all sides.

NUTRITIONAL INFO

Calories (per serving) 262 | Total fat 12.9g Saturates 1.4g | Salt 1.97g | Sugar 8.9g Carbohydrates 30g | Protein 6.9g