Jackfruit Summerbowl

For the bowl:

  • Jackfruit
  • Cherry tomatoes
  • Red cabbage
  • Carrots
  • Rocket salad
  • Lamb's lettuce

For the sauce:

  • 3 tsp sesame oil
  • 1 tsp sugar
  • 100 ml soy sauce
  • 100 ml rice wine
  • 2 tsp sesame seeds

For the topping:

  • Fresh sprouts
  • Sesame
  • Coriander
  • Chives


  1. It is best to start with the Teriyaki sauce. Slowly heat the sesame oil in a pot and then add sugar to the hot oil. While the oil begins to caramelise, soy sauce and rice wine are added. Leave this mixture on the stove at low heat for about half an hour until the sugar has dissolved. Finally add some sesame seed to the sauce and the jackfruit continues.

  2. Heat a pan with plenty of sesame oil. Add the unmarinated pieces of jackfruit and sauté briefly. When the jackfruit pieces have reached a suitable temperature, they can be extinguished with the homemade Teriyaki sauce. The Jackfruit pieces can now cool down a little while the vegetables are being prepared.

  3. First the salad and vegetables have to be washed. Then pluck the salad (if necessary). There are no limits to the design of the vegetables. We recommend slicing the red cabbage, halving or quartering the tomatoes and peeling the carrots into tender ribbons with a spiral cutter.

  4. Now you can fill the bowl. Alternate the salad, vegetables and jackfruit pieces in the bowl to create a colorful mix.

  5. To round off the taste of the fresh Summerbowl, give it a few toppings over the dish. With fresh sprouts, coriander and sesame seeds you'll make the salad special. The bowl gets its kick from some chives, coarse salt and fresh pepper. Bon appétit!

Our tip: 
The Summerbowl is also very good with fresh spinach as a base. Give it a try.

Portion: for 2 people

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