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Smoked salmon & bean dip with crispy pittas

The pittas become crunchy in the oven making them unbelievably moreish

  • Ready in 20-30 minutes
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 526
  • Carbohydrates 69
  • Saturated Fat 14
  • Sugar 20
  • Protein 7
  • Fat 27
  • Fibre 2
  • Salt 0.17

Nutrition per serving

  • Calories 526
  • Carbohydrates 69
  • Saturated Fat 14
  • Sugar 20
  • Protein 7
  • Fat 27
  • Fibre 2
  • Salt 0.17

Ingredients

  • 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
  • 6 pitta bread
  • 2 tbsp olive oil
  • sea salt flakes
  • 2 tbsp chopped fresh dill
  • 2 bunches of radishes

Method

  1. 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.

  2. 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.

  3. 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.

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