Minty beetroot dip with chilli pitta crisps

• vacuum-packed cooked beetroot250g g

  drained and coarsely grated

• small cucumber↗½

  halved, seeds scooped out, cut into small chunks

• Greek yogurt½ ml
• small garlic clove↗1

  very finely grated or crushed

• large bunch mint↗½

  leaves picked and finely chopped, plus some small leaves to serve

• golden caster sugar↗1 tsp tsp
• pack of 6 pitta breads

  each cut into 6 small triangles

• olive oil↗2 tbsp tbsp

  plus a little extra to serve

• chilli flakes↗1 tsp tsp

Step-by-step instructions

1. 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. 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. 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.