Summer vegetable & flatbread platter with dill & mustard dip

• mayonnaise↗120g g

  made with olive oil

• garlic clove↗1

  crushed

• dill↗20g g

  finely chopped, plus a few extra sprigs to garnish

• pittas↗3
• Greek yogurt↗200g g
• wholegrain mustard↗1 tbsp tbsp
• capers↗1 tbsp tbsp

  drained, rinsed, patted dry and finely chopped

• banana shallot↗1

  peeled, halved and finely chopped

• honey↗1 tsp light tsp
• sugar snap↗200g g

  or young peas in the pod

• asparagus↗150g g

  woody ends trimmed, sliced into 5cm pieces

• fennel bulb↗300g g

  trimmed and sliced into thin wedges

• radishes↗150g g

  halved if large

• baby carrots↗150g g

Step-by-step instructions

1. 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. 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. 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.