Persian-style jackfruit and walnut wraps

theguardian.com

DuckDinnerDash

250g canned jackfruit, drained well

2 red onions, peeled and very finely sliced

60g toasted walnuts, chopped

2 tbsp pomegranate seeds

4 flatbreads, ideally lavash

4 tbsp plant-based yoghurt - we prefer coconut

For the Persian apricot marinade

1 tsp coriander seeds

1 tsp cumin seeds

3 tbsp vegetable oil

1 tbsp apricot harissa, or ½ tbsp harissa paste mixed with ½ tbsp finely chopped dried apricots

1 tbsp pomegranate molasses

2 garlic cloves, peeled

1 tbsp soft light brown sugar

¼ tsp salt

The juice of 1 orange

20g coriander leaves, chopped

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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