Add the basil, parsley, chives, spinach, sherry vinegar, cashews, water, olive oil, salt and the zest and juice of a lemon. Puree the mix for 45 seconds / speed 10. Reserve the dressing for later, try to remove as much from the mixing bowl as possible.
Cut cabbage into 2.5cm (1 inch) pieces. Cut fennel into 2.5cm (1 inch) pieces. Cut green onions into 5cm (2 inch) pieces. Halve the cucumber and remove the seeds. Chop in 5cm (2 inch) pieces.
Add cabbage, fennel and green onion to the mixing bowl. Chop for 8 seconds / speed 6. Scrape down the sides.
Add the cucumber, salt, olive oil and cider vinegar to the mixing bowl. Chop for 8 seconds / speed 5. Transfer prepared salad to a large serving dish. Clean the mixing bowl.
Drain your jackfruit then weigh into the mixing bowl. Add the paprika, cayenne, sugar, garlic powder, salt and pepper to the jack fruit. Sauté your mix for 2 minutes.
Add your vegetable stock to the mixing bowl with the measuring cup removed, cook your jackfruit for 12 minutes / 265°F|130°C / speed 2 / stir.
Add the BBQ sauce to the mixing bowl, then mix for 10 seconds / speed 2 / stir.
Add some rice in the bottom of the bowl and then add the jack fruit, salad. Drizzle over the sauce garnishing with some fresh cilantro, cherry tomatoes and avocado if desired.
Enjoy your meal!
