Beano Plato with Spinach and Tomato

Plato: first three mixed together
195g tinned Kidney beans
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
45ml Sunflower Oil
250g frozen baby leaf Spinach, thawed and squeezed
260g baby Tomatoes, halved
garlic, chopped
90g Philadelphia Light

SPINACH (20min) TOMATOES (20min)
In large frypan fried the Spinach in 15ml Sunflower Oil for 20min in all. Added 15ml Sunflower Oil to the pan and fried the Tomatoes in that for 10min; at the same time let the garlic go blond in a little of the Oil just added before stirring into the Spinach. For the last 2min added the Cheese and 30ml hot water to the Tomatoes.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil, cooked the Plato for 15min, turned halfway.

Complete Protein 17.5g
Saturated Fats 13.5g

W 18(abcd)

Colours: Magenta, Indian Red, Raw Sienna, Cerulean, Ultramarine
Brushes sable round n.1 n.8
Watercolour paper NOT 280gsm 38 x 28cm