What do you do when you have Caribbean spice mix left over from last night's dinner? Load tins out of the cupboard and make a salad! This easy salad felt very much like cheating, but it served perfectly well as a super fast mid week meal.

Serves 4 as a starter or 2 as a substantial main course.


400g tin of jackfruit, drained and chopped into bite sized pieces
400g tin of red kidney beans
325g tin of sweet corn
127g tin of pineapple (you could use fresh), cut into small pieces
1 small red onion, finely chopped  
1 red chilli, finely chopped
Juice of 1 lime
2 tbsp Caribbean spice blend (you can buy prepacked spice mixes but I made my own using this recipe)
1 tbsp extra virgin olive oil


Drain and rinse the kidney beans and sweet corn and tip into a salad bowl. Add the pineapple, red onion, chilli and lime juice and combine well.

In a frying pan heat the oil and then gently fry the spice mix for 1 minute before adding the jackfruit and cooking for 5 minutes until it has warmed through and absorbed the spice mix.

Divide the salad mix between bowls and top with the spicy jackfruit.