Minty beetroot dip with chilli pitta crisps

Serves 8 Prep 5 mins plus chilling Cook 10 mins 79p a portion 256 kcals, 5g fat, 2g sat. fat, 7g sugar

250g vacuum-packed cooked beetroot,

drained and coarsely grated ½ small cucumber, halved, seeds

scooped out, cut into small chunks ½ x 500ml pot Greek yogurt 1 small garlic clove, very finely grated

or crushed ½ large bunch mint, leaves picked and finely chopped, plus some small leaves to serve 1 tsp golden caster sugar

FOR THE PITTA CRISPS pack of 6 pitta breads, each cut into

6 small triangles 2 tbsp olive oil, plus a little to serve 1 tsp chilli flakes

1 Put the beetroot, most of the cucumber, the yogurt, garlic, mint, sugar and some seasoning in a large bowl, and mix well. Chill until ready to serve. Can be made up to 1 day ahead.

2 Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss together the pitta triangles, olive oil and chilli flakes. Bake for 10-15 mins, turning halfway through cooking, until really crisp.

3 To serve, give the dip a good mix, then spoon onto a plate. Scatter with the reserved cucumber and mint, and drizzle with a little oil. Serve with the pitta crisps.