Pepper & Mixed Bean Shawarma Salad Bowl W. Pitta Chip & Chicken Breast

Spend less time cooking and make dinner work around you

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Slice open your pitta[s] to create two halves and add to a toaster for 2-3 min or until golden and crisp

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, crush your garlic open by squashing it with the side of a knife and discard the skins, once the pitta halves are golden and crisp, rub with half the peeled garlic (save the rest for later!) – this is your crispy garlic pitta

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Tear the top corner of your 5 bean medley pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Wash your lettuce, then pat dry with kitchen paper and shred finely

Finely chop or grate any remaining garlic

Cut your cucumber in half lengthways, then slice finely

Drain your roasted red peppers (save the liquid!)

Add your garam masala, ground smoked paprika and chopped garlic to a large bowl with a knob of butter and a generous drizzle of olive oil

Season with a generous pinch of salt and stir it all together

Put the bowl in the microwave for 30-40 secs or until fragrant – this is your spiced butter

Combine your natural yoghurt, tahini and a little reserved pepper liquid in a small bowl with a pinch of salt and sugar – this is your tahini yoghurt dressing

Add the warmed beans to the spiced butter and tear the crispy garlic pitta into bite-sized pieces over the top

Season with a pinch of salt and give everything a good mix up

Add the sliced cucumber, lettuce and drained roasted red pepper to the bowl and toss – this is your roasted pepper & mixed bean shawarma salad