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Crispy Flamingo & Blue Peas with Labneh & Lemon Oil

Crispy Flamingo & Blue Peas with Labneh & Lemon Oil

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Crispy Flamingo & Blue Peas with Labneh & Lemon Oil
Blue Peas Coriander Seeds Flamingo Peas Mustard seed Peas Summer Whole Peas

by Sam Hamrebtan

Perfect for a summer starter, nibble with drinks or a BBQ side dish, these deliciously crispy peas are packed with protein and paired with tasty and nutritious spices and herbs.

Labneh makes a creamy base, while the lemon infused oil adds an acidic citrus lift to the dish and a vitamin C boost.

This is another wonderful recipe from Sam Hamrebtan, registered nutritionist, cook, grower, and food presenter. Sam's food and nutrition business, The Loess Life, aims to help people make tasty, effortless food that is also good for you and the world. 

Serves 4 as a side, 2 as a starter

Ingredients

For the peas:
  • 200g Whole Peas, soaked and cooked (we’ve gone for a mix of flamingo and blue peas)
  • ½ tsp Coriander Seeds
  • ½ tsp Wild Mustard Seeds
  • ½ tsp Dried Oregano
  • 1 tsp Fresh Thyme
  • ½ tsp Sea Salt
  • 2 tbsp Wild Edible Flowers (optional, but if you do have them, use whatever is seasonal to you at the time you make them. If you can’t get flowers, use a green leafy herb such as parsley)
  • 200g Labneh
For the lemon oil
  • 1 Unwaxed Lemon
  • 250ml Olive Oil

Method

  1. Preheat the oven to 180c/160c fan
  2. In a dry pan on a low heat, toast the coriander and mustard seeds till fragrant, then grind in a pestle and mortar
  3. In a mixing bowl, add the ground seeds, dried oregano, sea salt and olive oil, and give a good stir. Next add the peas, coating well in the spices
  4. On a lined baking tray, spread out the peas, and bake till crispy; around 20-30 minutes depending on your oven. Remember to shake them every 10 minutes on the tray so they bake evenly
  5. Now, make the lemon oil. Peel the lemon with a knife so you have large strips from the whole fruit. You want to leave as much of the pith (white) behind, and focus on the vibrant yellow part
  6. In a small saucepan on a low heat, heat the oil with the lemon peel for around 10 minutes. You want to keep the heat incredibly low so there are no bubbles on the surface of the oil. Once the time is up, allow the oil to cool to room temperature, then strain the zest from the oil. The oil will last for two weeks in the fridge
  7. Now, assemble the dish. Start by spreading the labneh generously on the plate, followed by the crispy fragrant peas, a glug of lemon oil and the flowers or fresh herbs


Sam Hamrebtan
Sam Hamrebtan

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