Embracing the bean and going potty for Pelagonia: A Meatfree March lunch

Once upon a time there was a girl who really hated beans – their shiny, slimy skins, their squishy, icky inners and in the case of baked beans, their sick-inducing smell. That girl was me. One of the main reasons behind me going meat-free last month was to spur me into trying new things and on this level at least the experiment was successful – I have finally embraced the bean, well sort of.

Mid-way through Meatfree March I bought a really big organic butternut squash, pretty huge in fact and after turning part of it into chips I got a bit stuck as to what to do with the rest. I’d been craving sweet things all month so decided to make a batch of cupcakes with some of the squash and stumbled across this recipe from my beloved Domestic Sluttery, which helped me to find a use for the rest. Although some of my Meatfree March teas were less experimental (thank you Quorn for inventing battered sweet and sour Quorn pieces) I did make a massive effort to make appealing lunches during the month, so that I didn’t feel temped to stray from the vegetarian path. So, armed with two very colourful antipasti jars I’d been given to review from the Pegalonia range (which I picked up from the lovely Country Whey Deli in Jesmond, they usually cost £3.50 a jar), I decided to make some mezze wraps complete with my own version of a butternut squash and bean spread. Here is my take on the Sluttery recipe – it came out really rather scrumptious:

Butternut squash and butterbean spread

    • Half a large butternut squash (cubed and roasted in olive oil)
    • 5 garlic cloves
    • 1 large glug of olive oil
    • 1 small tin of butter beans
    • 3 tbsp lemon juice
    • 2 tsp sea salt
    • ½ tsp smoked paprika
    • ½ tsp cumin
    • ½ tsp cayenne pepper
    • ½ tsp ground coriander


This was a really easy spread to make – it was just a case of roasting the squash in olive oil, letting it cool and then blending all of the ingredients together, adding the lemon juice and olive oil gradually until I got the correct consistency. Then it was onto the wrap creation.

butternut squash dip, antipasti, hummus and tortilla wraps

My midweek mezze lunch ensemble

On the hunt for tasty meat-free treats at the start of March I was pointed in the direction of the Pelagonia range, which is made up of jars of Macedonian vegetable loveliness. I chose the Lutetiniza – roasted spicy pepper and Malidzano – smoky aubergine , to sample and thought they would be just the thing to go in a wrap with my butternut squash spread.  Turns out I was right.

wraps filled with spicy butternut squash dip and antipasti

Butternut squash and spicy pepper/smoked aubergine wraps - better than a burrito!

My butternut-squash-bean dip was quite hot, which meant it went really well with the creamy, smoky aubergine and even better with the hot, spicy and sweet peppers. These sauces had no hint of the usual antipasti oiliness, so I felt nice and healthy as I tucked into the wraps, which i microwaved and served with a side salad at lunch time. I can honestly say they were better than a beefy burrito and they had the added bonus of being completely dairy-free, which meant my tum was extra happy.



1 Comment

  1. April 15, 2013 / 8:38 am


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