Vegetable & Flatbread Platter
A colourful sharing platter with crisp air-fried sugar snap peas, asparagus and baby carrots, served with toasted flatbreads and a creamy garlic, dill and wholegrain mustard yoghurt dip.
Ingredients
- 150 g asparagus woody ends trimmed and sliced into 5 cm pieces
- 300 g baby carrots
- Black pepper freshly ground, to season
- 2 cloves garlic crushed
- 3 flatbreads finely chopped
- 3 pitas Greek-style bread
- 1 tablespoon capers drained, rinsed, patted dry and finely chopped
- 1 tablespoon dill plus sprigs to garnish
- ½ cup mayonnaise
- 200 g natural yoghurt
- Sea salt flakes to season
- 200 g sugar snap peas
- 2 tablespoons olive oil
- 1 tablespoon wholegrain mustard
Instructions
- Preheat the air fryer to 160°C.
- Combine 1 tablespoon mayonnaise with half the garlic and 1 tablespoon olive oil in a small bowl.
- Season with sea salt flakes and freshly ground black pepper, then brush the mixture over the pitas.
- Place the pitas in the air fryer basket and cook for 5 minutes, turning halfway through, until just golden.
- Remove, cool and cut into 2 cm triangles.
- Combine the remaining mayonnaise, garlic and dill with the yoghurt, mustard, capers, green onion and honey.
- Season and transfer to a small serving bowl.
- Preheat the air fryer to 180°C.
- Toss the sugar snap peas, asparagus, fennel wedges, radishes, baby carrots and the remaining olive oil together.
- Air fry for 8 to 10 minutes, or until tender and lightly coloured.
- Arrange the vegetables and toasted pita pieces on a platter.
- Serve with the yoghurt dip and extra dill sprigs.
Notes & Wine Advice
Serving Suggestions
Arrange the warm vegetables and crisp flatbread pieces on a large platter with the yoghurt dip in the centre. This makes an easy sharing dish for lunch, a party or as an appetizer before a larger meal.Recipe Notes
Keep the vegetable pieces reasonably similar in size so they cook evenly. The vegetables should remain slightly crisp rather than becoming completely soft. Toast the flatbread separately from the vegetables. This allows it to become golden and crisp without absorbing moisture from the vegetables.Cooking Advice
Do not overcrowd the air fryer basket. Cook the vegetables in batches if necessary so the circulating hot air can reach them evenly.Storage Advice
Store leftover vegetables, flatbread and yoghurt dip separately in airtight containers in the refrigerator. Reheat the vegetables and flatbread briefly in the Airfryer and serve the dip chilled.Wine Advice
A fresh Sauvignon Blanc pairs well with the green vegetables, dill and tangy yoghurt dip. Its freshness also works nicely with the capers and wholegrain mustard.Nutrition values
Serving: 320 g | Calories: 425 kcal | koolhydraten: 53 g | Eiwitten: 13 g | Vet: 19 g | Verzadigd vet: 4 g | Natrium: 780 mg | Suiker: 13 g