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

Little Bakes:

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

Beetroot Labneh:

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