195g tinned Chickpeas
1 Albumen, from 8min hard-boiled egg, chopped
100g Radishes, chopped into eighths on average
10g Chives, sliced medium long
3 small sprigs Basil, stems chopped, leaves sliced wide
100g Mixed Leaf Salad, with red leaves like Radicchio
45ml Sunflower Oil
350g red Onions, sliced thinnish
40g roasted chopped Hazelnuts
nutmeg(gr) pepper(gr) ground cinnamon
180g Fennel, sliced medium thin, stems across, bulb longways
1 fennel teabag, made into about 250ml fennel tea in a jug
30g Table Cheese, grated finely
ONIONS (20min) FENNEL (20min)
In large frypan, 15ml Sunflower Oil in one part and 15ml Sunflower Oil in another, placed the Fennel and fennel seed in one and the Onions and ground spices into the other stirred and fried both separately for 20min in all.
For the last 16min and throughout the rest of the time, added a little of the fennel tea to the Fennel in order to prevent it from drying out, as required.
For the last 1min, lowered the heat and added the Hazelnuts to the Onions.
At the end of cooking added the Cheese to the Fennel to melt a little.
WARM CHICKPEA SALAD (10min)
In another large frypan with 15ml Sunflower Oil, stirred in the Chickpeas and Albumen, fried for 10 min in all.
For the last 8min added the Radishes.
For the last 1min added the Chives.
At the end of cooking stirred in the Basil and the Salad to wilt a little. Added a splash of lemon.
Complete protein 20.5g
Saturated fats 13.3g