Jackfruit-loaded sweet potato with feta

Pre-heat the oven to 200°C (390°F)

Drain the jackfruit and squeeze out any remaining water

To a baking tray, add the jackfruit and cover with smoked paprika – place in the oven for 15 minutes

Wash the sweet potato, pierce all over and place in the microwave for ~7 minutes

To a mixing bowl add tomato purée, soy sauce, brown sugar, balsamic vinegar, harissa paste and a splash of water – mix until smooth

To a wok, add olive oil and red onion – cook for ~4 minutes

Next, add the red peppers and cherry tomatoes – cook for ~3 minutes

Remove the jackfruit from the oven and add to the wok along with the sauce – mix until it’s all covered

Roughly chop the parsley and feta

Grate the zest of the lemon over the feta and squeeze the juice over the jackfruit mixture

Plate up the sweet potato with jackfruit mix and feta crumble on top