Pocket Full of Za’atar: Butter Bean Pitas

Grab this

• 2 cans (398 mL each) butter beans, drained and rinsed
• 1 tablespoon olive oil
• 2 tablespoons za’atar seasoning
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 small garlic clove, finely grated
• 3 to 5 tablespoons water
• 1/4 teaspoon fine salt
• 4 whole-wheat pita breads, warmed and halved
• 2 cups shredded romaine lettuce
• 6 radishes, thinly sliced
• 1/2 cup loosely packed fresh parsley leaves

Do this

1. Pat the butter beans dry with a clean towel. Heat the olive oil in a large skillet over medium heat, add the beans and cook for 4 minutes, stirring gently, until warmed and lightly golden.
2. Sprinkle the za’atar, lemon zest and black pepper over the beans. Cook for 1 minute, then remove the skillet from the heat and stir in 1 tablespoon lemon juice.
3. Whisk the tahini, remaining 2 tablespoons lemon juice, garlic and salt in a small bowl. Add the water 1 tablespoon at a time until the sauce is smooth and drizzleable.
4. Open each warm pita half and add romaine, radish and parsley. Spoon in the za’atar butter beans.
5. Drizzle with the lemon-tahini sauce and serve while the beans are warm.