Smoked salmon & bean dip with crispy pittas

Ingredients

• 410 g .5 can cannellini beans rinsed drained canned
• 200 g greek yogurt 
• 225 g pack salmon trimmings smoked
• 1 tbsp optional: dill fresh chopped
• 1 tbsp juice of lemon 
• 6  pitta bread 
• 2 tbsp olive oil 
• 8 servings sea salt flakes 
• 2 tbsp optional: dill fresh chopped
• 2 bunches radishes 

Equipment

• food processor
• bowl
• oven

Directions

1. Tip the beans into a food processor with the yogurt and blend until smooth.
2. 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.
3. For the pittas, preheat the oven to fan 180C/conventional 200C/gas
4. Tear the pittas onto 2 baking trays.
5. Drizzle with theoil and sprinkle with the sea salt and dill.
6. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
7. Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp.
8. Put the bowl of dip on a platter and surround with the pitta.
9. Serve the iced radishes separately.