Lunches · FIRST EDITION

Lemony white bean pittas

Soft white beans, crunchy cucumber and juicy tomatoes tucked into warm bread.

15 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

A familiar filled pitta gets its creamy middle from beans and olive oil.

Here’s how.

1
Mash the beans
Mash beans with oil, cumin, salt and lemon juice. Leave a few small pieces for texture.
2
Make the fresh filling
Mix cucumber, tomatoes and parsley.
3
Warm the bread
Warm pittas following the packet. Let them cool just enough to handle, then carefully open each pocket.
4
Fill and eat
Spread the beans inside each pitta and fill with the chopped vegetables. Serve any extra filling alongside.

Open the pittas gently while warm; cold pitta can tear along the fold.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.