Summer vegetable & flatbread platter with dill & mustard dip

al fresco eating dip sharing platter summer vegetables

N/A

Source

Ingredients

120g mayonnaise made with olive oil

1 garlic clove, crushed

20g dill, finely chopped, plus a few extra sprigs to garnish

3 pittas

200g Greek yogurt

1 tbsp wholegrain mustard

1 tbsp capers, drained, rinsed, patted dry and finely chopped

1 banana shallot, peeled, halved and finely chopped

1 tsp light honey

200g sugar snap or young peas in the pod

150g asparagus, woody ends trimmed, sliced into 5cm pieces

300g fennel bulb, trimmed and sliced into thin wedges

150g radishes, halved if large

150g baby carrots

Method

Heat the oven to 190C/170C fan/gas 5. Combine 20g of the mayo with half the garlic and 1 tbsp of the dill in a small bowl. Season, then brush this over the pittas. Arrange on a baking tray and bake for 12-14 mins, turning halfway, until just golden.

Meanwhile, combine the remaining mayonnaise, garlic and dill with the yogurt, mustard, capers, shallot and honey. Season and transfer to a small serving bowl.

Slice the warm pittas into strips and arrange on a platter with the peas, asparagus, fennel wedges, radishes, baby carrots and the bowl of dip. Garnish with some extra dill sprigs, then serve.