Crispy Flamingo & Blue Peas with Labneh & Lemon 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