Ingredients
For the dip
- 410g can cannellini beans, rinsed and drained
- 200g tub Greek yogurt
- 225g pack smoked salmon trimmings
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
For the pittas
- 6 pitta bread
- 2 tbsp olive oil
- sea salt flakes
- 2 tbsp chopped fresh dill
- 2bunches of radishes
Method
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Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
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For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
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Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.