Beano Plato with Carrots and Spinach

Plato: first three ingredients mixed together
180g tinned Kidney beans
40g roasted, chopped Hazelnuts
1 Albumen, lightly whisked
45ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
200g Carrot, sliced into chunky sticks
garlic, chopped
nutmeg (gr) pepper (gr) ground cinnamon
90g Philadelphia Light

SPINACH (20min) CARROTS (20min)
In large frypan mixed the Carrots with 15ml Sunflower Oil and the dry spices, also the Spinach with 15ml Sunflower Oil and fried both 20min in all. 3min before the end added garlic to the pan to blond up a little before mixing into the Spinach. 2min before the end added the Philadelphia and 30ml hot water to the pan and gradually stirred into the Carrots.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil, cooked the Plato 15min, turning about a third of the way in.

Complete Protein 17.5g
Saturated Fats 13.5g