Cook mode
Roasted Pepper Butter Bean Pitta Breads with Lemon Parsley Slaw
Vegan lunch pitta breads filled with smoky roasted peppers, butter beans, cucumber, carrot, parsley, and lemon slaw.
30 min510 kcal4 base servings
Recipe and nutrition estimates
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.
Nutrition
Estimated nutrition per serving
510 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 510 kcal |
| Protein | 16g |
| Carbohydrate | 57.4g |
| of which sugars | 10.3g |
| Fat | 18.1g |
| of which saturates | 5.1g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
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.
Timer: 14 min