Summer vegetable & flatbread platter with dill & mustard dip recipe | Good Food

Ingredients

• 120g mayonnaise made with olive oil
• 1 garlic clove crushed
• 20g dill finely chopped, plus a few extra sprigs to garnish
• 3 pittas
• 200g Greek yogurt
• 1 tbsp wholegrain mustard
• 1 tbsp capers drained, rinsed, patted dry and finely chopped
• 1 banana shallot peeled, halved and finely chopped
• 1 tsp light honey
• 200g sugar snap or young peas in the pod
• 150g asparagus woody ends trimmed, sliced into 5cm pieces
• 300g fennel bulb trimmed and sliced into thin wedges
• 150g radishes halved if large
• 150g baby carrots