Name: Summer vegetable & flatbread platter with dill & mustard dip
Prep time: 20 min
Total time: 20 min
Yield: 6
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

Summer vegetable & flatbread platter with dill & mustard dip

Make the most of al fresco dining with a vegetable platter with flatbreads and a lovely mustard and dill dip. It's a perfect sharing platter in summer

20 min total 20 min prep 6 340 cal

Instructions

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1 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.
2 Meanwhile, combine the remaining mayonnaise, garlic and dill with the yogurt, mustard, capers, shallot and honey. Season and transfer to a small serving bowl.
3 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.