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Pea, mint and crushed feta dip
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Serves: 4 as a starter
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
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.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu May 31 10:23:06 BST 2018.