Persian Pea & Herb Little Bakes with Beetroot Labneh – Cookbook Club

Little Bakes:

• a good pinch of saffron threads
• 400 gr frozen peas about 1 small bag of peas / 2 cups overflowing
• 4 spring onions green onions, finely chopped
• 1 small bunch fresh mint think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
• 1 small bunch fresh dill think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
• 1 small bunch fresh chives think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
• 1 small bunch fresh parsley think small plastic clamshell, not overflowing bunch with a twist tie around it, finely chopped
• drizzle of oil olive
• 1.5 tsp ground coriander
• 6 large eggs
• 1 green chile finely chopped

Beetroot Labneh:

• 2 small beets peeled, roots trimmed and grated with a cheese grater
• 1/3 cup thick Greek yogurt
• 1 tbsp Tahini
• 1 unwaxed lemon juice and zest
• 6-12 walnuts optional