Spiced white bean & Greek salad pitta

Ingredients

• 60 ml olive oil
• 1 small red onion, chopped finely
• 1 garlic clove, crushed
• ¼ tsp dried oregano leaves
• 2 tsp ground cumin
• 400 g canned cannellini beans, drained, rinsed
• 1 tbsp lemon juice
• 1 tbsp fresh flat-leaf parsley, chopped
• 4 wholemeal pocket pittas
• 100 g vegan mayo
• 40 g pitted kalamata olives, halved
• 2 baby cucumbers, quartered lengthways
• 8 golden cherry tomatoes, halved
• 250 g tofu “feta”
• 1 medium lemon, cut into wedges

Instructions

1. Heat oil in a large frying pan over medium heat; cook the onion, stirring, for 3 minutes or until softened. Increase heat to high. Add garlic, oregano, cumin and beans, then cook, stirring, for 2 minutes or until lightly browned. Add lemon juice, parsley and season to taste.
2. Meanwhile, warm the pitta following packet directions.
3. Spread the pitta with mayo. Combine olives, cucumber, tomatoes and tofu “feta” in a medium bowl.
4. Spoon into the pitta with the warm bean mixture and serve with lemon wedges.
   
   

Tips

To go, pack pitta, mayo and salad separately and assemble just before serving.

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