White Bean Beetroot Pita

Ingredients by component

Wholemeal pita pockets

• 180 g wholemeal pita bread

Parsley white beans

• 300 g cooked white beans
• 15 g parsley
• 15 ml lemon juice
• 10 ml olive oil
• 1 g salt

Beetroot and apple

• 250 g cooked beetroot
• 150 g apple
• 15 ml lemon juice

Rocket leaves

• 50 g rocket

Mustard vinaigrette

• 20 g mustard
• 25 ml apple cider vinegar
• 25 ml olive oil
• 10 ml maple syrup

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Wholemeal pita pockets: Warm the two pita breads briefly according to the packet so they open. Cool before filling.
3. Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.
4. Parsley white beans: Chill for 15 minutes to let flavours combine.
5. Beetroot and apple: Dice beetroot. Dice apple just before packing and immediately toss with lemon juice.
6. Beetroot and apple: Combine beetroot and apple, or pack separately for distinct colours.
7. Rocket leaves: Wash rocket and dry thoroughly in a salad spinner. Pack dry without dressing.
8. Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.
9. Mustard vinaigrette: Transfer to a small leakproof container and shake before using.
10. Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance