Beano Plato with Fennel and Asparagus

Plato: first three mixed together
187.5g tinned Butter beans
40g Peanut butter
1 Albumen
45ml Sunflower Oil
390g Fennel, medium sliced, stems and fronds across, bulb longways, fronds set aside
150g Asparagus, halved longways but leaving tip intact
fennel seed
35g Semi-hard Sheep Cheese

FENNEL (20/22min) ASPARAGUS (20/22min)
In large frypan, mixed the Fennel, fennel seed and 15ml Sunflower Oil; in another area mixed the Asparagus with 15ml Sunflower oil and fried both 20/22min in all. Added the fronds to the Fennel 5mins before or at the end. When ready placed the Cheese on the Fennel.

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

Complete Proteins 12.3
Saturated Fats 14.3
uncompleted Legume Protein 23.1g

TUE 25 – WED 26
Butter beans, Peanut butter, Albumen
Semi-hard Sheep Cheese
Asparagus, Fennel, fennel seed
THU 27 – FRI 28
Lentils, Hazelnuts, Albumen
Ewe’s Cheese
Spring Greens, Carrots, nutmeg, pepper, cinnamon
SAT 29 – SUN 30
Kidney beans, Peanut butter, Albumen
Philadelphia Light
Leeks, Carrots, nutmeg, pepper, cinnamon
MON 1 – TUE 2
Lentils, Almonds, Albumen
Table Cheese
Tomatoes, Spinach, mixed herbs, garlic