I lived in Jamaica for 10 years, of which half I ran my own daily-changing-menu plant forward vegan restaurant. One of my favourite ingredients by far was breadfruit. It’s an incredible starch that offers versatility in all it’s stages of ripeness and preparation methods. This recipe offers an elegant alternative to starch-type salads (ex: potato salads) with a tantalizing flavour contrast in sweet, acidic, nutty, smokey and herbaceous.

Recipe for 2-3 servings.

INGREDIENTS:

1/2 roast Breadfruit

Honey

Ground turmeric

Lime juice

Salt

Fresh Cilantro

Vegetable oil of choice

DIRECTIONS:

Peel the roast breadfruit and dice into bite size cubes. Set aside.

Chop the fresh cilantro. Set aside

In a small bowl, make your dressing: mix the honey, lime and ground turmeric. Taste as you go, you want sweetness, earthiness and acidity to shine all together.

Now, lightly fry the diced breadfruit. Place the fried breadfruit onto a plate lined with a napkin to absorb any excess oil.

Frying the breadfruit is important for a slightly crispy exterior and airy interior- the salad will be less cloying and texturally more interesting this way! While I don’t own an AirFryer, I’d like to assume this should work in an AirFryer too (if it does, please let me know!).

Now in a large mixing bowl, place the breadfruit, the cilantro, the dressing and sprinkle with salt. Mix, taste and see if you’d like to add more honey, lime, turmeric or salt.

This salad is best enjoyed in the first few hours after frying.

Enjoy!