Plato: first three mixed together
1.5 small tin Chickpeas (195g)
40g crunchy Peanut Butter
3Tbl Sunflower Oil
240g Fennel stems sliced thinnish bulb a little wider fronds chopped and set aside
300g red Onions sliced thinnish
35g Semi-hard Sheep Cheese sliced thinnish
FENNEL(20min) ONIONS (20min)
In large frypan placed fennel and fennel seed with 1Tbl Sunflower Oil also the onions with 1 Tbl Sunflower Oil and fried both 20mins adding the fronds to the fennel for the last 5mins. When finished cooking placed the cheese on the onions.
In covered frypan with 1Tbl Sunflower Oil cooked the plato for 15min turned halfway.
Complete protein 12.3g
Saturated Fat 14.6g