Pulled Jackfruit Burger

For the red cabbage salad, wash the cabbage, remove the stalk and cut into very fine strips. Season in a bowl with salt, pepper and coconut blossom sugar and knead well with your hands. Drain off any escaping liquid. Mix cabbage with vinegar and walnut oil.

Peel oranges with a knife so that all the white skin is removed. Cut out the flesh segments with the knife in a wedge shape. Cut the orange fillets roughly and mix them into the cabbage.

Rinse off pieces of Jackfruit and drain well. Peel shallots and cut into fine strips. Peel garlic and chop finely.

Heat olive oil in a pan. Add the shallots and jackfruit and fry over a high heat for 5-8 minutes. Add garlic and fry for 1 minute.

Add the BBQ sauce and 3 tablespoons water to the Jackfruit and simmer for 10-15 minutes at low heat. Stir occasionally.

Or if using a slow cooker - Pour everything into slow cooker bowl, cover and cook on high for 2 hours or low for 4 hours.

Meanwhile, wash the salad and shake dry. Remove the pit from the avocado, lift the flesh from the skin and cut into strips. Cut Burger Buns in half and toast them briefly in a hot pan.