Beetroot dip with caraway toasts

14 mins | 6 mins

  • 150g (5oz) cooked beetroot, roughly chopped
  • 1/2 x 500g pot fat-free Greek yoghurt
  • Small handful mint leaves, plus extra leaves, chopped, to garnish
  • 1 tbsp lemon juice
  • 2 pitta breads, split lengthways
  • 1 tbsp olive oil
  • ½ tsp caraway seeds, crushed