Beano Plato with Carrots and Leeks

Plato: first three ingredients mixed together (just the Plato is double quantity)
390g tinned Kidney beans
80g crunchy Peanut butter
2 Albumen
30ml Sunflower Oil
220g Carrots, sliced into chunky sticks
220g Leeks, halved across and halved or sliced longways into strands
nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

Pre-heated oven to 200C (Mark6). In oven dish with parchment paper, piled in the Plato, flattened and baked 20min.
Set half aside for another day: next day, pre-heated the oven to 180C(Mark4) turned the Plato over and reheated for 20mins.

CARROTS(20min) LEEKS(20min)
In large frypan placed 15ml + 15ml Sunflower Oil in two parts of the pan, mixed the Carrots and spices into one and the Leeks into the other. Fried both 20min in all. Added the Cheese with 30ml hot water to the pan 2min before the end and gradually stirred in the Leeks, but not entirely.

Complete Protein 11.5g
Saturated Fats 13.4g
Uncompleted Legume Protein 26.4g