Sichuan jackfruit salad

3rd place - Sichuan jackfruit salad

Ingredients:

• 250 g Lotao Green Jackfruit Natural
• 1/2 cucumber, halved lengthwise and cut into very thin crescent-shaped slices
• 1 spring onion, cut into thin rings
• 1 tbsp black sesame seeds for the dressing
• 2 tbsp tahini made from sesame seeds that are preferably unpeeled
• 1/2-1 teaspoon Sichuan peppercorns, roasted and ground in a mortar
• 1 tsp black rice vinegar
• 1-2 tsp chili oil
• 1 tbsp toasted sesame oil
• 1 clove of garlic

Preparation:

1. Prepare scallions, cucumber and optional garlic and ginger as directed. Rinse the jackfruit pieces under running water, squeeze them well and tear up the fibrous pulp.
2. Mix the ingredients for the dressing, mix thoroughly with the jackfruit pulp and season with additional tahini, sesame oil, tamari, Sichuan pepper, chili and rice vinegar just before serving, as the pulp tends to absorb a lot of flavor. The marinade should be neither too liquid nor too solid and should have a mayonnaise-like consistency.
3. Now spread the cucumber slices in circles in a fan shape on the plates so that an even bed of cucumber slices is created. Place the seasoned jackfruit mixture in the middle of the cucumber bed and garnish with spring onions and black sesame seeds.
4. The salad can now be served - preferably with a final dash of chili or sesame oil.胃口好 [Wèikǒu hǎo] or in German: Blessed meal!