Summer vegetable & flatbread platter with dill & mustard dip

You can make the dip up to

48 hours in advance to get ahead (just cover and chill until needed). The vegetable crudités can be prepped a few hours ahead, covered and chilled, too – just toss the fennel wedges with a little lemon juice first to prevent browning.

SERVES 6 PREP 20 mins COOK 12-14 mins EASY V

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

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.

GOOD TO KNOW 2 of 5-a-day

PER SERVING 340 kcals • fat 20g • saturates 4g •

carbs 28g • sugars 8g • fibre 5g • protein 9g • salt 0.9g