1. Cut the brioche bun in half and toast each side until golden brown.
    2. Warm up the jackfruit until heated through thoroughly.
    3. Place lettuce and tomato on top of the bun base.
    4. Top with jackfruit, grated beetroot and a dollop of creamy coleslaw*.
    5. 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
  • Coleslaw