Plato: first three mixed together
195g tinned Kidney beans
40g crunchy Peanut butter
45ml Sunflower Oil
175g white Chicory some core removed before and after parboiling 10min then quartered
325g Fennel sliced medium thin, stems and fronds across, bulb longways, fronds set aside
90g Philadelphia Light
CHICORY (20min) Fennel (20min)
In large frypan mixed the fennel and fennel seed with 15ml Sunflower Oil, placed the Chicory in 15ml Sunflower Oil and fried both 20min in all. Added the fronds to the Fennel for the last 5min, and the Philadelphia to the Chicory with 15ml hot water for the last 2min, stirring in well.
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned when necessary.
Complete Protein 11.5g
(26.4g incomplete Legume Protein)
Saturated Fat 15g