Korean Jackfruit Lettuce Wraps

SERVES 4 
INGREDIENTS:

3 250ml portions of Smokey BBQ Pulled Jackfruit (fully defrosted & hot)

FOR THE TAMARI GREENS

200g Baby Spinach Leaves

1 TBLS of Sesame Oil

2 TBLS Tamari

1 tsp. Rice Malt Syrup

1 TBLS Rice Vinegar

1 Garlic Clove (crushed)

1 Shallot (Thinly Sliced)

FOR THE COCONUT & LIME MUSHROOMS

1 TBLS Olive Oil

15cm Ginger (grated)

500g Mushrooms (sliced)

2 TBLS Tamari

3 TBLS Shredded Coconut

Juice of 1/2 Lime

TO SERVE:

*2 Cups Charred Corn Kernels (2 Corn Cobbs)

1-Cup Kimchi

100g Pack Vermicelli Noodles

1 Large Iceberg Lettuce (leaves peeled)

*Sriarcha Sauce

* Lime Juice

METHOD:

1. Whisk sesame oil, tamari, rice malt syrup, vinegar garlic and shallots together in a large mixing bowl, throw in spinach and toss to combine.

2. Heat olive oil in a non stick fry pan over a medium heat, add the garlic, ginger and mushrooms and Saute until fragrant and browned, then add the coconut, tamari and lime juice and cook until combined and softened.

3. Meanwhile, place vermicelli noodles in a heatproof bowl and cover with boiling water for 5 minutes or until cooked, strain. Set aside.

4. Fill lettuce leaves with pulled jackfruit, noodles, spinach & mushroom mix, corn and kimchi. Squeeze some sriarcha sauce or fresh lime over it, roll and enjoy!

*OPTIONAL