Chipotle Jackfruit Bowls with Charred Peppers and Corn

1 tin jackfruit (drained weight 300g)

1 x 70g Tarantella Organic Tomato Puree

½ – 1 tsp chipotle paste250g dried Puy lentils, rinsed

1 tbsp + 1 tsp olive oil

1 tsp smoked paprika

1 tsp ground cumin

1 red pepper, in strips

1 corn cob, chopped off the cob

Salt and pepper

120g quinoa/bulgar wheat/rice

3 handfuls salad leaves

3 tbsp coconut yoghurt

Fresh coriander, chopped

Sesame seeds

Tortilla chips

Method

Preheat the oven to 180Fan/200*C and line a large baking sheet with parchment paper.
Drain the jackfruit and break it apart gently with your hands. Add to a large mixing bowl with the Tarantella Tomato Puree, chipotle paste, 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin and some salt and pepper. Mix well and then lay on half of the baking tray.
To the same bowl, add the pepper and sweetcorn along with the 1 tsp olive oil, ½ tsp smoked paprika, ½ tsp ground cumin and some salt and pepper. Toss again and add to the other half of the baking tray. Bake for 20 minutes, then break up the jackfruit with a fork and toss the pepper and corn around. Bake for another 10 minutes.
Cook the grains according to packet instructions.
Divide the salad leaves between 3 bowls and add the cooked grains. Add on the charred pepper and corn and add the chipotle jackfruit. Top with some coconut yoghurt, fresh coriander, sesame seeds and tortilla chips.
Leftovers will keep in separate airtight containers in the fridge for 2-3 days.