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 "fetaâ€
- 1 medium lemon, cut into wedges
Instructions
- 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.
- Meanwhile, warm the pitta following packet directions.
- Spread the pitta with mayo. Combine olives, cucumber, tomatoes and tofu "feta†in a medium bowl.
- Spoon into the pitta with the warm bean mixture and serve with lemon wedges.
Notes
To go, pack pitta, mayo and salad separately and assemble just before serving.
