Sesame Jackfruit Salad Triangles

Instructions

1. Jackfruit salad: Process chickpeas in food processor until mostly smooth with only a bit of texture remaining.
2. Add jackfruit to food processor and process until it is in small shreds and is well combined with the chickpeas.
3. Transfer mixture to a large bowl and stir in remaining salad ingredients.
   
4. Sriracha butter: Using a fork, mash butter into a flat layer on a plate.
5. Put sriracha on top of the butter and mash the two together until the mixture is uniform in color. Place plate in refrigerator to chill while preparing the radish.
6. Prepare the Daikon radish: Cut the ends off of the daikon, and then cut the edges away until you have a roughly square shape.
7. Using a mandoline or sharp kitchen knife, slice the daikon into approximately 1/8′ thick slices. Stack a few slices and cut into 3″ wide squares. Cut each square diagonally to form triangles.
8. Assemble the triangles:
   Spoon about 1 Tablespoon jackfruit salad onto a daikon triangle. Place another triangle on top (like a sandwich). You may need to smooth the edges of the filling with your fingertips. As you complete the triangles, stand them directly next to each other on a cutting board, with one point up and one flat edge touching the board.
   
   Once all the triangles are filled and lined up, gently spread your sriracha butter along one sloped side.
   
   Sprinkle the butter with the toasted sesame seeds, pressing lightly to help them adhere to the butter.
   
   Using a large, sharp knife, carefully divide each triangle from its neighbor and place them on a serving tray. Serve immediately or store covered in the refrigerator for up to 4 hours.