Smoked salmon & bean dip with crispy pittas

• cannellini beans↗410g can g

  rinsed and drained

• Greek yogurt↗200g tub g
• smoked salmon↗225g pack g

  trimmings

• chopped fresh dill1 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• pitta bread↗6
• olive oil↗2 tbsp tbsp
• sea salt↗

  flakes

• chopped fresh dill2 tbsp tbsp
• radishes↗2bunches of

Step-by-step instructions

1. 1

   Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.

2. 2

   For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.

3. 3

   Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.