• 1 x 400g  can of Jackfruit, rinsed and drained
• 125g cooked red and white quinoa
• 2 x large corn Broghies
• 1 tsp Cajun spices
• 2 tsps mixed seeds
• 50g BBQ sauce
• 1 spring onion, cleaned, root removed and thinly sliced
• 1 clove of garlic, peeled and finely diced
• 1 handful of lettuce, shredded
• rapeseed oil spray

Heat a small frying pan and add a couple of sprays of rapeseed oil, then add the garlic and spring onion and gently fry for 1-2 minutes.

Add the cooked quinoa to the frying pan with 1 tablespoon of water, stir gently and cooked for another 2-3 minutes until heated through.  Stir in the seeds and then remove from the heat and keep warm in a bowl.

Using the same frying pan, return it to the heat and add the jackfruit and gently dry fry for 2-3 minutes until heated through, then stir in the Cajun spices and cook for a further minute.

Add the BBQ sauce to the jackfruit and stir gently, then bring to the boil and immediately remove from the heat.

Divide the shredded lettuce between the two corn Broghies, top with the quinoa and seed mix and finally top with the jackfruit.  Serve straight away

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