Beano Plato, Courgettes and Carrots

single portion

Plato: first three ingredients mixed together
195 tinned Kidney beans
40g toasted flaked Almonds
1 Albumen, lightly whisked
30ml Sunflower Oil
550g Courgettes, sliced medium thin
400g Carrots, sliced medium thin
garlic chopped
pepper(gr) ground cinnamon
30g Wensleydale

PLATO (20min)
preheated oven to 180C (Mark 4)
Placed Plato on 20cm round tin lined with parchment paper, drizzled with 5ml Sunflower Oil and baked 20min.

COURGETTES (20min) CARROTS (20min)
In large frypan mixed the Carrots into 10ml Sunflower Oil, sprinkled on the pepper and cinnamon. Mixed the Courgettes with most of 15ml Sunflower Oil and fried both 20min in all.
About 5min before the end, added the remaining Oil to the pan and let the garlic blond a little before stirring into the Courgettes.
Removed a small portion of the Courgettes and Carrots, to be added to the omnivore option (Chicken and Montali Couscous)
The Cheese can go on the Courgettes at the end, though I ate it after the meal.

Complete protein 20.5g
Saturated fats 10.9g