Breadfruit with cheese and pickles

I don't know if this is really worthy of a post, but somehow being surprised by something good, might be reason enough. More ways to use a really useful fruit/vegetable, what have you.  It's alternatively called ulu around here, and a good sized one generally supplies more than enough for several meals.  I have posted  a few recipes before, this is just a left-over snack.

I boiled up a whole one, cut in fourths, and used some for Breadfruit/potato salad.  Which other than the ulu, was pretty much your standard potato salad and very yummy.  I added in radishes, green onions and olives to the usual.  Then last night as a side with some duck breasts, I roasted slices coated with olive oil and spices - paprika, salt, pepper and ginger, just enough to get them a bit crispy and hot, since they were already cooked enough.

This little container was left.  And, not being in the mood for sandwiches, doing my usual scrounge in the fridge for left-overs, I tried a few cold.  Surprising, I don't know why that should be.  Added some aged cheddar and then there's my latest  pickles - Kim Chee style this time made of turnip, red cabbage and onion.  And, don't you just love how that red cabbage made my pickles all pink?  What a satisfying and tasty lunch.  Perfect for Chaya's Lets Do Lunch, Breakfast and Brunch, where you can catch some good ideas for those meals.