Spring Crudité Platter with Seasonal Dip Duo Recipe - Great British Chefs

Ingredients

• 4 medium-sized beetroots
• 100g of unsalted butter, diced
• 6 garlic cloves, smashed
• salt and pepper to taste
• 100g of Greek yoghurt
• 1 tbsp of lemon juice
• 2 tbsp of extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 handful of sugar snap peas
• 1 handful of asparagus, blanched
• 1 handful of baby gem lettuce leaves
• 1 handful of radishes, with tops
• 1 handful of carrots, with tops
• 1 cucumber, sliced into batons
• 1 bunch of dill
• 1 bunch of mint
• 1 bunch of parsley
• 1 bunch of basil
• 3 garlic cloves, smashed
• 1 tbsp of capers
• 1 tsp chilli flakes
• 100ml of extra virgin olive oil
• 150g of feta
• 1 handful of parsley, finely chopped
• 1 lemon, zested