Chico Plato with Fennel and Chard

single portion

195g tinned Chickpeas
40g crunchy Peanut butter
1 Albumen
pepper(gr)
30ml Sunflower Oil
375g Fennel sliced thinnish, stems across, bulb longways, fronds set aside
dill, uncut
250g Chard stems sliced longways thinnish, leaves across medium thin
chilli sliced thin
35g Sheep’s Cheese eg Singleton Parlick

PLATO (20min)
Preheated oven to 180C
Prepared Plato by stirring the Peanut butter into the Albumen and adding the Chickpeas, also added some ground pepper then placed Plato on a metal oven dish lined with parchment paper and baked 20min

FENNEL (20min)
In a large frypan stirred 15ml Sunflower Oil into the Fennel and fried 20min in all
10min before the end stirred in the fronds and dill
At the end of cooking mixed the Cheese into the Fennel.

CHARD (20min)
In large frypan started frying the Chard stems with 15ml Sunflower Oil
15min before the end stirred in the chillies and placed the Chard leaves on top before gradually mixing in.

complete protein 12.3g
saturated fats 13g
uncompleted legume protein 26.4g