Beano Plato with Courgettes and Fennel

Plato: first three ingredients mixed together
360g tinned Kidney beans
80g roasted chopped Hazelnuts
2 Albumen lightly whisked
30ml Sunflower Oil
200g Fennel, sliced medium thin, stems and fronds across, bulb longways, fronds set aside
250g Courgette, sliced into medium thin rounds
fennel seed, tarragon
30g Ewe’s Cheese eg Twisca Ewe’s Milk Gouda

PLATO (20min)
Pre-heated oven to 200C (Mark6). Placed Plato into oven dish lined with parchment paper, drizzled over about 10ml Sunflower Oil and baked 20min. Note: this Plato is double the amount required for the quantity of vegetables. I used half the Plato and set half aside for later. (For re-heating: pre-heated the oven to 180C (Mark4), turned the Plato over, drizzled about 10ml Sunflower Oil over it and baked 20min.)

COURGETTE (20min) FENNEL (20min)
Placed the Fennel, fennel seed and separately the Courgettes with tarragon in a large frypan. Drizzled over about 20ml Sunflower Oil, stirred separately and fried 20min in all. 8min or so before the end added the fronds to the Fennel.

Complete Protein 17.6g
Saturated Fats 11.5g