Pea, mint & chilli dip

A speedy guacamole-style purée that's prepared in proceedings and perfect for snacking or lunchboxes

Ingredients:

• 400g frostbitten pea, defrosted
• 100g fat-free earthy yogurt
• juice 1 maize
• 1 tsp primer herb microscopic containerful strike leaves
• 1 slim red chilli, cut
• 4 grain pitta breads
• 500g herb, cut into batons

Method:

1. Whir the peas, yoghourt, yellow succus, cumin, coin and chilly together in a substance processor to a texture you equal. Line between impressible tubs to hike into lunchboxes, or tip into a bringing bowlful. Softly heat the pittas, then cut into wedges and spend with the dip and carrots.