zoom Pea, mint and crushed feta dip
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    Pea, mint and crushed feta dip

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    Pea, mint and crushed feta dip

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4 as a starter

    Ingredients

    300g baby topped carrots
    3 tbsp olive oil
    ¼ tsp chilli flakes
    400g podded peas
    2 tbsp Greek yogurt
    1 tbsp lemon juice
    2 small garlic cloves, crushed
    handful mint leaves
    150g feta cheese, crumbled
    4 pitta breads

    Method

    1. Preheat the oven to 200°C, gas mark 6. In a large roasting tin, toss the carrots with 2 tbsp oil. Season and roast for 10 minutes. Toss in the chilli flakes and cook for 15 minutes more, until golden.

    2. Meanwhile, blanch the peas in boiling water for 4 minutes. Refresh in a sieve under cool water, drain and tip into the small bowl of a food processor with the yogurt, lemon juice, 1 crushed garlic clove and all but 1 tbsp of the mint leaves. Whizz to a rough purée. Add all but 1 tbsp feta and whizz briefly to incorporate (but not until smooth). Season and transfer to a serving bowl.

    3. Combine the remaining 1 tbsp oil with the remaining crushed garlic. Brush over the pitta and bake on a parchment-lined tray for 10 minutes. Slice into wide strips. Serve the dip on a platter, scattered with the reserved feta and mint leaves, and accompanied by the roasted carrots and pitta. 

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue

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