Summer vegetable flatbread platter with dill mustard dip

Ingredients

• 120g mayonnaise made with olive oil
• 1 garlic clove, crushed
• 20g dill, finely chopped, plus a few extra sprigs to garnish
• 3 pittas
• 200g Greek yogurt
• 1 tbsp wholegrain mustard
• 1 tbsp capers, drained, rinsed, patted dry and finely chopped
• 1 banana shallot, peeled, halved and finely chopped
• 1 tsp light honey
• 200g sugar snap or young peas in the pod
• 150g asparagus, woody ends trimmed, sliced into 5cm pieces
• 300g fennel bulb, trimmed and sliced into thin wedges
• 150g radishes, halved if large
• 150g baby carrots

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