Greens and Carrots with Chico Plato or Baked Cod

double portion, one vegetarian one omnivore

500g Greens, stems sliced thinnish on the diagonal, leaves sliced medium thin
400g Carrots, sliced into medium chunks
nutmeg(gr) pepper(gr) ground cinnamon
garlic chopped fine
60ml Sunflower Oil
140g Cod fillet
30ml Madeira
garlic granules
chives, chopped
salt and pepper
195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen
30g Wensleydale

FISH (20min)
Preheated oven to 180C (Mark 4) Placed the Cod on some parchment paper on top of a large piece of foil in a 20cm metal time, drizzled on the Madeira, 15ml Sunflower Oil, salt, pepper, garlic powder and the chopped chives. Rolled the foil shut and baked 20min.

PLATO (20min)
Stirred the Chickpeas, Albumen and Hazelnuts together with some pepper, placed in a 20cm tin lined with parchment paper, drizzled over about 5ml Sunflower Oil and baked 20min in preheated oven to 180C.

GREENS (20min)
Placed the stems of Greens in large frypan with most of 15ml Sunflower Oil keeping some aside, leaves on top and fried 20min in all.
5min or so before the end added the remaining Oil to the pan with the garlic to blond a little before stirring into the rest.
At the end added the Cheese to the vegetarian part of the meal

CARROTS (20min)
Placed the Carrots in another large frypan with 15mil Sunflower Oil, added the ground spices and fried 20min in all.

Complete protein 23.7g
Saturated fats 3.3g