Name: Summer vegetable & flatbread platter with dill & mustard dip
Prep time: 20 min
Cook 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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Summer vegetable & flatbread platter with dill & mustard dip

1. 120g mayonnaise made with olive oil -

2. 1 garlic clove, crushed -

3. 20g dill, finely chopped, plus a few extra sprigs to garnish -

4. 3 pittas -

5. 200g Greek yogurt -

6. 1 tbsp wholegrain mustard -

7. 1 tbsp capers, drained, rinsed, patted dry and finely chopped -

8. 1 banana shallot, peeled, halved and finely chopped -

9. 1 tsp light honey -

10. 200g sugar snap or young peas in the pod -

11. 150g asparagus, woody ends trimmed, sliced into 5cm pieces -

12. 300g fennel bulb, trimmed and sliced into thin wedges -

13. 150g radishes, halved if large -

14. 150g baby carrots -

How to cook deliciously - Summer vegetable & flatbread platter with dill & mustard dip

1. Stage

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. Stage

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. Stage

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.