Carrot, bean and petit pois dip
1 cup rice vinegar
1 cup water
5T caster sugar
10–15 baby carrots, peeled
2 cups fresh garden peas
fresh lemon juice
400g can cannellini beans
¼ cup olive oil
50g Parmesan cheese, grated,
plus extra to serve
pea micro herbs, to serve
Bring the vinegar, water and caster sugar to a boil in a pot, stirring until the sugar has dissolved. Set it aside to cool, add the carrots and let it stand for an hour before serving.
In the meantime, cook the peas until they are just tender, then refresh them under cold water. Pulse them in a food processor until they are chunky and add a squeeze of lemon to taste. Set it aside.
Drain and rinse the beans and purée them in a food processor, adding the olive oil gradually until the mixture is smooth. Add a little water to achieve your desired consistency, if necessary. Season with lemon juice, then stir the Parmesan cheese through the bean paste.
Serve the spring-pea dip topped with the bean purée and with the pickled carrots on the side. Garnish with pea micro herbs and shavings of Parmesan cheese. SERVES 2–4
Originally published HL September 2015