Beano Plato with Tat Soi and Carrots (for 2)

Plato: half of the Plato with Butter beans and Peanut butter cooked previously
30ml Sunflower Oil
250-300g Tat Soi stems sliced long thinnish, leaves left whole
400g Carrots sliced into medium thin rounds
nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

PLATO (20min)
Pre-heated oven to 180C (Mark4) turned Plato over in same oven dish with parchment paper and baked 20min.

CARROTS (20min)
In large frypan mixed the Carrots with 30ml Sunflower Oil, sprinkled over the spices and fried 20min in all. 2min before the end added the Cheese, 60ml hot water and lightly stirred into the Carrots.

TAT SOI (15min)
In another large frypan with 30ml Sunflower Oil, added the stems of the Tat Soi and the leaves on top, fried 15min in all.

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

W 49abcd


Colours, brushes all sable round and paper:
Cerulean with n.10
Prussian Blue with n.7
Indanthrene with n.5
Aureolin with n.4
Manganese and Burnt Umber with n.3
Watercolour paper NOT 280gsm 38 x 28cm