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Breadfruit salad

Takes the place of potato salad on the Sunday table, and most people cannot tell the difference.

Serves 8 · 40 minutes · Side

Ingredients

• 1 large mature-green breadfruit
• 3 eggs, hard boiled
• 1 carrot, grated
• 2 stalks celery, diced
• 1 small onion, finely chopped
• 1/2 cup sweet peppers, diced
• 3/4 cup mayonnaise
• 1 tbsp mustard
• 1 tbsp vinegar or lime juice
• Salt and black pepper
• Parsley or scallion to finish

Method

1. Peel, core and cut the breadfruit into 2 cm cubes. Boil in salted water until tender, 15–20 minutes. Drain and let cool completely.
2. Chop the eggs.
3. In a large bowl, mix mayonnaise, mustard, vinegar, salt and pepper.
4. Fold in breadfruit, eggs, carrot, celery, onion and peppers gently so the cubes stay whole.
5. Chill at least an hour. Finish with parsley or scallion.

Keeps two days in the fridge.