Summer Vegetable Platter with Crispy Pita and Dill Mustard Dip

Name: Summer Vegetable Platter with Crispy Pita and Dill Mustard Dip
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 200 g sugar snap peas; 150 g asparagus, trimmed and cut into 5 cm pieces; 300 g fennel bulb, sliced into thin wedges; 150 g radishes, halved if large; 150 g baby carrots; 3 pita breads; 1 clove garlic; 1 banana shallot, finely chopped; 120 g mayonnaise made with olive oil; 200 g Greek yogurt; 1 tbsp wholegrain mustard; 1 tbsp capers, drained and finely chopped; 1 tsp light honey; 20 g fresh dill, finely chopped, plus extra sprigs for garnish

This fresh summer vegetable platter pairs crisp seasonal produce with golden pita strips and a creamy dill mustard dip. It is easy to assemble, ideal for sharing, and works beautifully as a light lunch, starter, or party platter.

Servings6 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

sugar snap peas
200 g
asparagus, trimmed and cut into 5 cm pieces
150 g
fennel bulb, sliced into thin wedges
300 g
radishes, halved if large
150 g
baby carrots
150 g
pita breads
3
garlic
1 clove
banana shallot, finely chopped
1
mayonnaise made with olive oil
120 g
Greek yogurt
200 g
wholegrain mustard
1 tbsp
capers, drained and finely chopped
1 tbsp
light honey
1 tsp
fresh dill, finely chopped, plus extra sprigs for garnish
20 g

Step-by-Step Instructions

Preheat the oven to 190C (170C fan/gas 5). In a small bowl, mix 20 g of the mayonnaise with half of the crushed garlic and 1 tbsp of the chopped dill. Season with salt and pepper, then brush the mixture over both sides of the pittas. Place them on a baking tray and bake for 12-14 minutes, turning halfway, until lightly golden and crisp.

While the pittas bake, make the dip. In a serving bowl, stir together the remaining mayonnaise, the rest of the garlic and dill, the Greek yogurt, wholegrain mustard, chopped capers, chopped shallot, and honey. Season to taste with salt and pepper, then chill until ready to serve if you prefer a colder dip.

Cut the warm crisp pittas into strips. Arrange them on a large platter with the sugar snap peas, asparagus, fennel wedges, radishes, and baby carrots. Set the bowl of dill mustard dip in the center, garnish with extra dill sprigs, and serve right away.

Chef's Tips

For a softer, more tender platter, blanch the asparagus and sugar snap peas for 1-2 minutes, then cool them in ice water before serving. If you cannot find banana shallot, use a small regular shallot or mild red onion. Store leftover dip in an airtight container in the refrigerator for up to 2 days.