Middle Eastern Jackfruit Nachos (Easy Vegan Fatteh)

🧂 Ingredients

• 4 pitta bread

  (gluten free, if required)
• 2 tbsp olive oil
• 2 tbsp olive oil
• 300 g jackfruit

  (drained and trimmed weight (*see notes))
• 2 tsp cumin

  (ground)
• 2 tsp coriander

  (ground)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 tbsp tamari

  (gluten free, if required (sub: soy sauce))
• 125 g coconut yoghurt

  (unsweetened (sub soya yoghurt))
• 1 tsp garlic

  (fresh)
• 1.5 tbsp tahini

  (runny)
• 2 tsp lime juice
• ¼ tsp salt
• 2 tbsp pine nuts

  (toasted)
• 2 tbsp fresh parsley

  (roughly chopped)
• 80 g pomegranate seeds
• 4 tbsp Muhammara Red Pepper Dip

  (To serve (**see notes))

Instructions

• 1 Make the muhammara dip by following our recipe on the blog
  [https://aveganvisit.com/home/muhammara-red-pepper-dip]. This can be made the
  day before if needed and stored in the fridge. If you're in a time crunch, you
  can sub the muhammara for shop-bought houmous.
• 2 Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6).
• 3 Cut the pitta bread into large triangles and split the two layers apart so that
  they're thinner. Lay them out flat on a large tray so they are not overlapping
  (you will likely need two trays).
• 4 Brush the pitta nachos with olive oil [https://geni.us/avvoliveoil] and lightly
  season with salt and pepper.
• 5 Bake for 7-10 minutes until crisp. Keep an eye on the thinner chips as they
  bake, since the thinner ones will be ready sooner than the thicker ones.
• 6 Add all of the spiced jackfruit ingredients to a non-stick frying pan
  [https://geni.us/avvnonstickfryingpan]. Stir together until the jackfruit is
  evenly coated, and then fry for 10-15 minutes.
• 7 Add all of the tahini sauce ingredients to a blender and blitz until smooth.
  Alternatively, add to a medium bowl and stir vigorously until smooth.
• 8 Lightly toast the pine nuts in a small, dry frying pan (without oil) for 3-5
  minutes over medium heat until they start to turn lightly golden.
• 9 Add a layer of freshly toasted pitta nachos to two shallow bowls.
• 10 Top with warm spiced jackfruit, a drizzle of tahini-yoghurt sauce and a
  sprinkling of toasted pine nuts, pomegranate seeds and fresh parsley. Serve with
  a side of muhammara roasted red pepper dip.

Nutrition Info