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 -

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.