Chico Plato with Chicory and Fennel

Plato: first three ingredients mixed together
195g tinned Chick peas
40g toasted flaked Almonds
1 Albumen lightly whisked
45ml Sunflower Oil
200g white Chicory some core removed before some after parboiling about 10min, then quartered
225g Fennel sliced medium thin, stems and fronds across and bulb longways, fronds set aside
fennel seed
90g Philadelphia Light

CHICORY (20min) FENNEL (20min)
In large frypan mixed the Fennel, fennel seed and 15ml Sunflower Oil and placed the Chicory in 15ml Sunflower Oil. Fried both 20min in all. 5min before the end added the fronds to the Fennel, then 2min before the end added the Cheese with 30ml hot water also to the Fennel.

PLATO (20min)
In covered frypan with 15ml Sunflower Oil, cooked the Plato 15min, turned about halfway.

Complete Protein 19.9g
Saturated Fats 13.6g