Beano Plato with Carrots and Tat Soi

Plato: first three ingredients mixed together (the quantity just for the Plato is for 4, three quarters will be used separately tomorrow)
750g tinned Butter beans
160g crunchy Peanut butter
4 Albumen
30ml Sunflower Oil
125g Tat Soi stems sliced in long strips leaves left whole
200g Carrots sliced into medium thin rounds
nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

PLATO (30min for a pale Plato)
Pre-heated oven to 200C (Mark6). Placed Plato into an oven dish lined with parchment paper and baked 30min.

CARROTS (20min) TAT SOI (15min)
Placed Carrots, spices and 15ml Sunflower Oil into large frypan and fried 20min in all. After 5min, added 15ml Sunflower Oil to the pan, placed the Tat Soi stems in that with the leaves on top and fried 15min. With 2min remaining added the Cheese with 30ml hot water to the pan and slightly mixed into the Tat Soi.

RE-HEATING PLATO (20min) and change in vegetables
Pre-heated oven to 180C (Mark4) after using two portions separately, placed the one remaining portion in oven dish lined with parchment paper, turned it around and baked for 20min.
The vegetables were prepared and cooked similar to before, except for the Cheese/hot water which were added to the Carrots instead of the Tat Soi

Complete protein 11.5g
Saturated fats 13.4g
uncompleted Legume protein 23.1g