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Ingredients for the loaf:
- 500 g plain flour; and to work with
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil; plus extra for greasing
- 100 g frozen peas; defrosted
- 6 radishes
- 60 g pitted black olives
- 30 g sun-dried tomatoes
- 1 handful carrot tops
Tips:
If you can't find carrot tops, use fresh parsley instead.
Ingredients for the dip:
- 1 clove garlic
- 100 g mayonnaise
- 50 g plain yoghurt
- 1 pinch saffron
- 1 tsp paprika
- 1 tbsp lemon juice
- salt
- 1 pinch cayenne pepper
- 15 g edible flowers
How to prepare it:
Sift the flour into a bowl and make a well in the centre.
Add the yeast, sugar, salt, oil and 260 ml lukewarm water and knead everything into a smooth elastic dough.
Cover and leave to rise for 45 minutes.
Drain the peas in a sieve. Dice the radishes, olives and sun-dried tomatoes. Chop the carrot tops.
Add to the dough together with the peas, radishes, olives and tomatoes and knead again until evenly combined.
Place the dough in a loaf tin greased with a little oil.
Cover and leave to rise for a further 20 minutes.
Preheat the oven to 180°C, gas 4. Bake the loaf for 45 minutes until risen and golden.
For the dip, peel and finely dice the garlic. Mix with the mayonnaise, yoghurt, saffron, paprika, lemon juice, a little salt and cayenne pepper.
Add the flowers. Pour into a small bowl.
Leave the loaf to cool slightly, turn out of the tin, leave to cool and serve sliced with the dip. Garnish with extra radishes and flowers if desired.
