Pea, mint & chilli dip

• frozen pea↗400g g

  defrosted

• fat-free natural yogurt↗100g g
• juice 1 lemon
• ground cumin↗1 tsp tsp
• small handful mint↗

  leaves

• small red chilli↗1

  chopped

• wholemeal pitta breads4
• carrot↗500g g

  cut into batons

Step-by-step instructions

1. 1

   Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.