• 2 breadfruit
  • 1/2 cup seasoning pepper aioli
  • 3 green onions, washed, trimmed, thinly sliced
  • 3 capsicums (bell peppers)
  • 1 scotch bonnet (spicy chilli pepper), seeds removed, minced
  • 4 tbsp apple cider vinegar
  • 1/2 cup sour cream
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 5 beetroots trimmed of any tops

Author of this recipe

Louise FitzRoy

Louise FitzRoy

Food blogger / food writer

I love everything there is to love about cooking. The fresh ingredients, the tantalising smells and the creativeness of concocting a dish using food you’ve never heard of before. Besides yoga,... Read more

Breadfruit is high in fibre, antioxidants, calcium, iron and potassium.

You can eat breadfruit at any stage. When it’s small and green, it tastes like an artichoke. When it’s starchy and mature, breadfruit is the equivalent of a potato. When it’s soft and ripe, it’s dessert.

It is sometimes called the tree potato, for its potato-like consistency when cooked. Except breadfruit has higher-quality protein and packs a healthy dose of vitamins and minerals.

Breadfruit grows on tall trees in tropical areas like Hawaii, Samoa, and the Caribbean. It’s high in energy from carbohydrates, low in fat and has more potassium than 10 bananas.

This fruit is an immune booster and is rich in amino acids that are essential to keeping our bodies fuelled and functioning properly. It’s loaded with bioflavonoids, which fight inflammation, and contains high levels of thiamine to support digestive health.

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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, capsicums, 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 salt into a baking dish, placing the beetroot onto the salt. Roast in the oven at 350 degrees, until cooked though. Allow to cool and peel. Slice thinly and reserve for plating.

Tips from the author

Read more about my Superfood series.

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