Nutty Chickpea Salad, Fennel and Asparagus

single portion
195g tinned Chickpeas
1 Albumen, from 8min boiled egg, sliced
40g roasted chopped Hazelnuts
40g Lamb’s Lettuce
lemon
30ml Sunflower Oil
300g Fennel, sliced medium thin, stems and fronds across, bulb longways
dill and fennel fronds
fennel teabag made into about 250ml tea
50g fine Asparagus, halved longways partly
90g Philadelphia Light
pepper

CHICKPEA SALAD (15min)
In large frypan stirred the Chickpeas into 10ml Sunflower Oil and fried 15min in all.
10min before the end stirred in the Albumen
1min before the end stirred in the Hazelnuts on lower heat
After cooking stirred in the Salad and squeezed on some lemon

FENNEL (20min) ASPARAGUS (10min)
In large frypan, stirred the Fennel into 10ml Sunflower Oil and fried 20min in all.
17min before the end started to add some tea and continued throughout to prevent the Fennel drying out.
10min before the end added 10ml Sunflower Oil to the pan and fried the Asparagus seasoned with pepper in this for the remaining time. Also added the fronds to the Fennel and a few minutes later the dill.
2min before the end stirred the Cheese into Asparagus and when finished cooking squeezed on some lemon to this.

Complete protein 17.5g
Saturated fats 12.2