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Lunch recipe

Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw

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Vegan lunch pitta breads filled with smoky roasted peppers, butter beans, cucumber, carrot, parsley, and lemon slaw.

Start planningStart cookingIngredients
30 min510 kcal4 base servingsLunchVeganPittasFamily FriendlyMeal PrepFilling Lunch
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Recipe and nutrition estimates

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Focus ingredients: butter beans, red peppers, pitta breads, parsley

Dietary fit: Vegetarian, Vegan, Dairy-free, Lower Sugar

Serving tip: For lunch boxes, keep the slaw in a separate container and fill the pitta breads just before eating.

Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw plated and ready to serve.

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Ingredients

What you need

  • 3 red peppers
  • 2 tins butter beans
  • 8 pitta breads
  • 1 cucumber
  • 2 carrots
  • 2 little gem lettuce
  • 1 lemon
  • 1 bunch flat leaf parsley
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tbsp red wine vinegar
  • 1/2 tsp black pepper

You'll also need

baking tray, mixing bowl, grater, knife, chopping board, whisk

Method

Step by step

Up to 8 clear steps
  1. Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Heat the oven to 220C/200C fan. Slice the peppers, drain and rinse the butter beans, dice the cucumber, grate the carrots, shred the lettuce, chop the parsley, and zest and juice the lemon.

    14 min
  2. Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw cooking step 2: Roast peppers and beans.
    Step 2

    Roast peppers and beans

    Toss the peppers and butter beans on a baking tray with 1 tablespoon olive oil, smoked paprika, black pepper, and a pinch of salt. Roast for 12 to 14 minutes until the peppers soften and the beans are lightly crisp at the edges.

    14 min
  3. Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw cooking step 3: Mix the slaw.
    Step 3

    Mix the slaw

    Whisk the lemon juice, lemon zest, red wine vinegar, remaining 1 tablespoon olive oil, and a pinch of salt in a bowl. Toss in the carrot, cucumber, lettuce, and parsley.

    5 min
  4. Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw cooking step 4: Warm the pitta breads.
    Step 4

    Warm the pitta breads

    Warm the pitta breads in the oven for 2 minutes or toast them until flexible, then split each one carefully to make pockets.

    3 min
  5. Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw cooking step 5: Fill the pitta breads.
    Step 5

    Fill the pitta breads

    Spoon the roasted peppers and butter beans into the pitta bread pockets, then add a handful of lemon parsley slaw to each one.

    4 min
  6. Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw cooking step 6: Serve or pack.
    Step 6

    Serve or pack

    Serve the pitta breads warm, or pack the roasted beans and slaw separately so the pitta breads stay soft but not soggy.

    2 min