SUMMER VEGETABLE & FLATBREAD PLATTER WITH DILL & MUSTARD DIP

Summer vegetable & flatbread platter with dill & mustard dip image

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

Provided by Alice Hart

Categories Lunch

Time 20m

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium