Breadfruit salad

Serves 8

Ingredients

2 breadfruit
½ cup seasoning pepper aioli
3 green onions, trimmed, washed, thinly sliced
3 local bell peppers, diced
1 scotch bonnet, seeds removed, minced
4 tablespoons apple cider vinegar
½ cup sour cream
3 tablespoons kosher salt
1 tablespoon black pepper
kosher salt
5 beets, trimmed of any tops

Preheat an oven to 400 degrees. Cut the top of the breadfruit off and score the bottom with an “x”. Roast on a sheet pan for about 35-45 minutes or until you can insert a knife easily into the centre. Once cooked remove from the oven and allow to cool. Peel the skin by cutting with a knife. Dice the breadfruit into 1 inch cubes. Combine the aioli, green onion, peppers, scotch bonnet, vinegar, sour cream, salt and pepper in a mixing bowl and whisk until combined. Stir in the breadfruit. Season to taste. Meanwhile, pour about 1 cup of kosher salt into a baking dish and place the beet on the salt. Roast in the oven at 350 degrees until cooked though. Allow to cool and peel. Slice thinly and reserve for plating.

Recipe courtesy of The Brasserie

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