For the dip
- 410g can cannellini beans, rinsed and drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- sea salt flakes
- 2 tbsp chopped fresh dill
- 2 bunches of radish
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
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.
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.
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.