Plato: first three mixed together
195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
45ml Sunflower Oil
250g Carrots cut into medium sticks
200g Courgettes sliced into medium rounds
Nutmeg (gr) Pepper (gr) ground Cinnamon
30g Ewe’s Cheese, grated fine
COURGETTTES (20min) CARROTS (20min)
In large frypan mixed the Carrots with the spices and 15ml Sunflower Oil in one part and the Courgettes with 15ml Sunflower Oil in another. Fried both 20min in all. 5min before the end added 30ml hot water to the Carrots. At the end placed the Cheese on the Courgettes.
In covered frypan with 15ml Sunflower Oil, cooked the Plato 15min, turning a third of the way in.
Complete Protein 17.6
Saturated Fats 13.4