There’s a food chain in London called Leon. And it’s delicious.
From the morning coffee, to the Moroccan meatballs hot box, Leon is the place to be for a quick brekkie or a working lunch in the city. Their ‘naturally fast food’ is exactly that and they’ve recently teamed up with a gut health guru to bring a little extra tummy loving to all their valued customers. What’s not to love right?
OH! And they also vowed to stop the use of plastic straws and cutlery in their restaurants recently, giving customers a chance to win a year’s worth of Leon drinks by returning their used items to recycle. You can read more about that here.
Three cheers for Leon!
Anyway, today the lunchbox series is wrapping it Leon style. Because it’s yummy and hip and trendy and cool.
I know this might sound strange but I feel like I grew up with Leon. My mum has several of their cookbooks at home and most of our family favourites come from those pages. Whenever I headed into London as a wannabe grown up (we’re talking 14, 15) I always looked out for a Leon – I felt it was a place I knew thanks to the pages of their cookbooks. A home away from home almost (or kitchen away from kitchen).
Now I’m lucky enough to have a Leon just down the road from my office and whenever I want a lunch that is wholesome, healthy and doesn’t break the bank, I head straight there.
This recipe is inspired by their black bean stew, served with the nutty brown rice that seems to taste better than any brown rice I’ve ever tasted (what do they do to it..!? I must know)! It’s sweet, smoky and slightly spicy and it’s my favourite option on the menu.
So of course I went home and developed my own version. Then chucked it in a wrap with slaw and coriander and rolled it up into a wrap full of smoky deliciousness!
Simple, delicious, perfect for work.
And if you want to follow Leon’s lead, you could always serve the beans with a bowlful of rice – maybe topped with some guacamole and a handful of tortilla chips to dip. YUM.
To the recipe!
- 2 large wraps of your choosing – I used wholemeal spelt
- 1 400g tin of black beans, rinsed and drained
- 150ml stock
- 1 garlic clove, crushed
- 1 tsp tomato puree
- 1 tsp paprika – Don’t have paprika? Whack some cumin or coriander in there instead.
- 1 tsp smoked paprika
- 1 tsp soy sauce
- 1 tsp chipotle sauce – Don’t have chipotle sauce? Try a pinch of chilli flakes, or another hot sauce that you have in the cupboard.
- Pinch of sugar
For the slaw
Finely chop 300g cabbage (I used a mix of red, white and savoy, but you can use whatever you like) and pop in a bowl with a good grind of salt. Using your hands, massage the cabbage for a few minutes until it starts to break down slightly and release some of its liquid. Add 1 tbsp oil, 1 tsp Dijon mustard, 1 tsp tahini (optional), 1 tsp white wine vinegar (or apple cider or rice vinegar) and a handful of fresh herbs (I used parsley). Mix until fully combined. – Serves 4
Tomato salsa | Hot sauce | Guacamole
Sliced avocado | Grilled halloumi | Crumbled feta
Meat and fish options
Grilled chicken | Sliced beef steak |
- Heat 1 tbsp olive oil in a small saucepan and once hot, add the garlic. Fry for a minute or two until it starts to soften.
- Add all the other ingredients to the pan and cook for 10-15 minutes on a low to medium heat until the stock has reduced and the sauce has thickened. Remember, this going in a wrap, you don’t want watery sauce running all over the place!
- If eating straight away, pop the black beans into the wrap, top with the slaw and any other toppings you like and munch away. If taking into work, pop the beans into a tuppaware, and your toppings into another, then assemble at lunch time. No one likes a soggy wrap!