Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Vegan lunch pitta breads filled with smoky roasted peppers, butter beans, cucumber, carrot, parsley, and lemon slaw.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
baking tray, mixing bowl, grater, knife, chopping board, whisk
Method
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.
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.
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.
Warm the pitta breads in the oven for 2 minutes or toast them until flexible, then split each one carefully to make pockets.
Spoon the roasted peppers and butter beans into the pitta bread pockets, then add a handful of lemon parsley slaw to each one.
Serve the pitta breads warm, or pack the roasted beans and slaw separately so the pitta breads stay soft but not soggy.
More to plan
Lunch recipe
Packable vegan rice boxes with kidney beans, sweetcorn, tomatoes, pepper, cucumber, lettuce, lime, and smoky taco spices.
View recipe
Lunch recipe
Herby Turkish-inspired bulgur boxes with tomato, cucumber, chickpeas, grilled halloumi, lemon, mint, and a honeyed citrus dressing.
View recipe
Lunch recipe
No-cook vegan pitta pockets filled with mashed chickpeas, apple, celery, carrot, cucumber, dill, and lemon mustard dressing.
View recipe