Beans, Carrots and Nutty Courgettes

single portion
187.5g tinned Butter beans
1 Albumen, from 8min boiled egg, chopped
30g Table Cheese, grated
nutmeg(gr) pepper(gr)
45ml Sunflower Oil
180g Carrots, sliced into medium thin rounds
10g tarragon, chopped quite fine
330g Courgettes, sliced into medium rounds
40g crunchy Peanut butter
fennel seed
fennel teabag made into tea in a jug

BEANS (10min)
In small covered frypan stirred the Beans and Albumen into 15ml Sunflower Oil, fried 10min in all; on high to brown a little at first then lower and covered.
After cooking placed the Cheese on the Beans and covered again to melt a little.

In large frypan stirred the Courgettes and fennel seed into 15ml Sunflower Oil, and the Carrots into 15ml Sunflower Oil. Fried both for 20min in all, adding to the Courgettes at regular intervals some of the fennel tea to prevent drying out.
2min before the end stirred the Peanut butter into the Courgettes with some fennel tea to soften the Peanut butter.
1min before the end stirred the tarragon into the Carrots.

Complete protein 14.6g
Saturated fats 14.5g
uncompleted Legume protein 23.1g

187.5g tinned Butter beans
1 Albumen, raw
nutmeg(gr) pepper(gr)
30g Table Cheese finely grated
5ml Sunflower Oil (which changes the overall amount to 35ml)

Preheated oven to 200C (Mark 6)
In a jug, with a hand blender, blended the Albumen and about 10 beans to a thin cream, stirred in about two thirds of the Cheese. Then stirred in the rest of the whole Butter beans and the ground spices.
This mixture was poured into an oven dish lined with parchment paper. The rest of the Cheese sprinkled on top. Baked 20 min.
Other ingredients prepared as above.

Complete protein 14.6g
Saturated fats 13.4g