All-American Jackfruit Loaded Wedges

Name: All-American Jackfruit Loaded Wedges with Zesty Yoghurt & Cucumber Salsa
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 carrot; 1 cucumber; 2 clove garlic; ½ lime; 1 packet Greek-Style Yoghurt; ½ packet tomato paste; 1 sachet All-American Spice Blend; 1 packet BBQ Marinated Jackfruit; ½ cup water; 20 g butter; 1 tsp brown sugar; 1 tomato

with Zesty Yoghurt & Cucumber Salsa

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A cross between nachos and stuffed baked potatoes, these loaded wedges are the ultimate comfort food. Pile them high with saucy American-pulled jackfruit, veggies, cucumber salsa and zesty yoghurt, then get cosy and tuck in!

This recipe is under 650kcal per serving

Tags:

Veggie

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

cucumber

2 clove

garlic

lime

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

½ packet

tomato paste

1 sachet

All-American Spice Blend

1 packet

BBQ Marinated Jackfruit

(May be present: Peanuts. )

tomato

Not included in your delivery

olive oil

½ cup

water

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

/ per serving

Energy (kJ)2001 kJ

Fat14.2 g

of which saturates7.3 g

Carbohydrate71.4 g

of which sugars33.9 g

Protein13.2 g

Sodium1342 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

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.