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Pickled Vegetables and Broad Bean Dip on Carta di Musica

This is a lovely colourful summer dish and looks beautiful plated up, but all the elements can also be served separately.

Pickled Vegetables, Broad Bean Dip and Carta di Musica

Pickled Vegetables

This is a quick pickle and you can vary the vegetables, but do choose colourful ones, different coloured carrots look beautiful and if you are using beetroot always keep it separate as it will stain all the other vegetables purple.

Dietary: Vegan, Gluten-free | Serves: 4

Prep time: 15 minutes | Cook time: 1 hour | Marinating time: 1 hour


  • 1/4 small cauliflower, trimmed to small florets
  • 2 small carrots
  • 2 small beetroot
  • ½ fennel bulb
  • Handful of pea shoots and edible flowers
  • Pickling liqueur
  • 4tbsp white vinegar
  • 4tbsp white sugar
  • 1 tsp salt
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 lemon, juice and zest


  1. To make the pickling liqueur, heat the vinegar, sugar and saltto a simmer, make sure to dissolve the sugar. Add the spices, herbs and lemon zest. Allow to cool and sit for 30 minutesforthe flavours to develop. Sieve out the spices. Add the lemon juice.
  2. Pre-heat the oven to 180C.
  3. Peel the carrots and beetroots.
  4. Wrap one of the carrots and one of the beetroot in individual silver foil pouches. Place in the oven and bake for 1 hour. Allow to cool down, then cut into wedged slices.
  5. Cut the other raw beetroot and carrot into thin slices and keep separate so that the beetroot doesn’t colour the carrot.
  6. Cut the cauliflower into small florets.
  7. Finely slice the fennel bulb.
  8. Place the cooked and raw carrot, cauliflower and fennel into a bowl. Place the cooked and raw beetroot into another bowl. Divide the marinade into the two bowls and mix well to coat the vegetables. Leave to marinate for 30 minutes before serving.
  9. To serve, place the pickled vegetables artistically on top of the Carta di Musica, or serve in a separate bowl with the broad bean dip in another and the Carta di Musica to scoop it up with.
  10. Decorate with pea shoots.

Broad Bean Dip

Fresh baby broad beans are so sweet and vibrantly green, but the season is very short, so it’s not long before the broad beans become tough and starchy and you have to peel them. 1 kilo of fresh broad beans in the pod when podded will end up at about 400g, and when double-podded you are down to 250g.

Serves 4 | Dietary: Vegan, Gluten free

Prep time: 30 minutes | Cook time: 5 minutes


  • 400g broad beans, podded weight
  • 1 garlic clove, chopped
  • Pinch of salt
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 sprigs mint leaves, chopped
  • 30g pumpkin seeds, roasted


  1. Cook the broad beans until just tender, drain and run under cold water and then double-pod the broad beans, you will find that the bright green beans will easily slip out of the outer skins.
  2. In a pestle and mortar, crush the garlic with the salt, until smooth. Mash in the broad beans with the garlic, add olive oil, lemon juice, chopped mint leaves and add most of the pumpkin seeds, leaving some to decorate the top of the dip.

Carta di Musica

The literal translation for Carta di Musica is ‘Music Paper’ and it is called this because the bread is so thin. Fora traditional bread, use white spelt flour in your dough.

Dietary: Vegan

Makes: approx. 12 flat breads

Prep time: 30 minutes | Cook time: 2 minutes


  • 175g white spelt flour
  • Pinch of salt
  • 1 tbsp extra virgin olive oil
  • 90ml warm water
  • 2 tbsp olive oil for drizzling
  • 1 tsp flaky sea salt
  • 1 tbsp chopped rosemary


  1. Pre-heat the oven to 240C or the hottest your oven will go up to.
  2. Place a pizza stone in the bottom shelf of the oven and heat up for at least 30 minutes.
  3. In a large bowl, mix the flour and salt together, then add 1 tbsp olive oil and warm water. Mix by hand to a soft-ball consistency. The dough should be soft but not too sticky, so add more flour if it is too wet. If it’s too dry add a little more water.
  4. Turn onto a floured surface and knead for 5 minutes or until the dough is smooth and elastic.
  5. To knead the dough, use the heel of your hand to push the dough away from you, stretching it, folding it back up, and stretching it again. Continue kneading for 5 minutes.
  6. Roll 25g walnut sized balls of dough as thinly as possible, to look like parchment. Place directly on the baking stone.
  7. Bake for 2 minutes until bubbles have formed all over the surface and the bread is turning pale golden brown in places.
  8. As soon as they come out of the oven drizzle with olive oil, sprinkle with flaky salt and chopped fresh rosemary.

Plating suggestions

Choose a colourful plate, we chose an earthenware plate with an abstract design in muted colours so that the colourful food stands out.

Place your pickled vegetables out on a plate, so that it’s easy to choose individual vegetables, rather like a paint palate.

The Carta di Musicaneeds to be topped and eaten straight away, otherwise it will go soggy.

Spread the Carta di Musica with broad bean dip, top with vegetables, curl the raw carrot into little rose shapes and decorate with pea shoots.

Serve the remaining Carta di Musica, pickled vegetables and broad bean dip on the side so that your guests can help themselves to seconds.

Also featured in the July 2018 issue of Vegetarian Living Magazine.

Delicious food photography by Rob Wicks of Eat Pictures.

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