Plato: first three mixed together
187.5g tinned Butter beans
40g crunchy Peanut Butter
45ml Sunflower Oil
225g baby Tomatoes, halved
125g rainbow Chard, stems sliced into long thinnish strips, leaves medium wide
90g Philadelphia Light
CHARD (15min) TOMATOES (10min)
In large frypan, mixed the Chard stems with 15ml Sunflower Oil, placed the leaves on top and fried 15min in all. Added 15ml Sunflower Oil to the pan and cooked the Tomatoes mixed with the herbs in that 10min. For the last 2min, mixed the Cheese with 30ml hot water in the pan and gradually stirred into the Tomatoes, but not entirely.
In covered frypan with 15ml Sunflower Oil, cooked the Plato for 15min, turning before halfway.