All-American Jackfruit Loaded Potato Wedges

While the wedges are baking, grate the carrot. Finely chop the tomato and cucumber. Finely chop the garlic. Zest the lime to get a pinch, then slice into wedges.

In a medium bowl, combine the tomato, cucumber, a generous squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Set aside.

In a small bowl, combine the Greek-style yoghurt and lime zest. Set aside.

When the wedges have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the carrot until softened, 3-4 minutes. Add the tomato paste (see ingredients), All-American spice blend and garlic and cook until fragrant, 1-2 minutes. Add the BBQ marinated jackfruit and water and cook until warmed through and fragrant, 2-3 minutes. Remove from the heat, then stir through the butter and brown sugar until melted and combined. Season to taste.