Chico Plato with Spinach, Onion and Tomato

Double Plato: first three ingredients mixed together
390g tinned Chickpeas
80g roasted chopped Hazelnuts
2 Albumen, lightly whisked
30ml Sunflower Oil
300g frozen Spinach, thawed and squeezed
180g red Onion, sliced roughly thinnish
180g baby Tomatoes, halved
mixed herbs
garlic, chopped fine
90g Philadelphia Light

PLATO (>20min)
Pre-heated oven to 200C (Mark6), placed the Plato in oven dish lined with parchment paper, drizzled with 7.5ml Sunflower Oil and baked 20min, but the Chico Plato needs longer.

SPINACH (20min) ONION (20min) TOMATO (15min)
In large frypan mixed the Onions with 7.5ml Sunflower Oil and the Spinach also with 7.5ml Sunflower Oil. Fried separately for 20min in all. Added another 7.5ml Sunflower Oil to the pan and fried the Tomatoes and herbs in that for 15min. 10min before the end added a drop of Oil left in the spoon to the pan and put the garlic in that to blond before mixing into the Spinach. With 2min remaining added 30ml hot water near the Tomatoes and the Cheese into that before partly blending into the Tomatoes. Also mixed the Onions into the Spinach.

Complete protein 17.5g
Saturated fats 12.2g
uncompleted Legume protein 8.6g

W 58abcd

Sable round brushes, colours and paper:
n.3 with Indanthrene
n.7 with Turner’s Yellow
Watercolour paper NOT 280gsm 38 x 28cm