Drain your yoghurt of the liquid by pouring into.a cloth or a fine sieve whilst preparing the garlic butter. Preheat the oven to 190 C /375 f /gas 5
Heat butter in pan and fry the garlic with salt and mint until lightly.browned.
transfer garlic and mint butter into a bowl , mix with the strained yoghurt.
dissolve the paprika for the milk in milk in a large bowl. Soak the pitta for about 30 seconds in the milk.
toast in oven until brown .Break into bite sized pieces.
arrange the bread over some lettuce or on its own on a serving dish
Pour the garlic butter yoghurt over , top with pixie bottoms and sprinkle with pine nuts, dried mint and paprika to garnish.
serve immediately
