Nutty Beans, Fennel and Warm Relish

single portion
180g tinned Kidney beans
40g roasted chopped Hazelnuts
45ml Sunflower Oil
275g Fennel, sliced medium, stems and fronds across, bulb longways, fronds set aside
fennel seed
fennel teabag made into about 200ml tea in a jug
200g baby Tomatoes, halved
100g Radishes, quartered or more depending on size
100g Ridge Cucumber, sliced into medium thin half circles
1 Albumen, from 8min boiled egg, chopped
parsley, chopped including stems
90g Philadelphia Light

BEANS (10min)
In small covered frypan with 15ml Sunflower Oil, stirred in the Beans and fried on medium heat, covering as necessary.
3min before the end added the Hazelnuts and covered to heat through.

FENNEL (20min) RELISH (15min)
In large frypan stirred the Fennel and fennel seed into 15ml Sunflower Oil. Fried 20min in all.
15min before the end added another 15ml Sunflower Oil to the pan and placed the Tomatoes in one part and the Cucumber and Radish in another. Fried all separately. Also started to pour some of the fennel tea onto the fennel and continued to do so throughout to prevent it drying out.
10min before the end added the Albumen to the Relish ingredients.
8min before the end added the fronds to the Fennel.
3min before the end stirred the Relish ingredients together and added the parsley.
2min before the end added the Philadelphia to the Relish and stirred in well to heat through.

Complete protein 17.5g
Saturated fats 13.5g