- Cut the brioche bun in half and toast each side until golden brown.
- Warm up the jackfruit until heated through thoroughly.
- Place lettuce and tomato on top of the bun base.
- Top with jackfruit, grated beetroot and a dollop of creamy coleslaw*.
- Place the other bun half on top.
*note: removing the coleslaw makes the dish suitable for vegans
- 1 brioche bun
- 100g BBQ pulled jackfruit
- Lettuce leaves
- Sliced tomato
- Grated beetroot