Plato: first four ingredients mixed together
187.5g Tinned Butter beans
40g crunchy Peanut butter
30ml Sunflower Oil
250g baby Tomatoes, halved
30g Table Cheese
180g Onion, sliced thinnish
nutmeg(gr) ground cinnamon
180g Broccoli florets, halved or more depending on size
powder garlic, rosemary, powder chilli
preheated the oven to 180C
Poured the Plato mixture into a metal oven dish lined with parchment paper and baked 20min
ONION (20min) TOMATOES (12min)
In large frypan added the Onion with nutmeg and cinnamon and stirred in 10ml Sunflower Oil. Fried 20min.
For the last 12min added another 10ml Sunflower Oil to the pan and fried the Tomatoes in this for the remaining time.
At the end of cooking placed the Cheese on the Tomatoes.
In a small frypan with lid added the Broccoli with the rosemary, garlic and chilli, also poured over 10ml Sunflower Oil. Fried 17min.
With about 12min remaining added some water to moisten and put on the lid until a few minutes before the end when raised the heat and removed the lid to finish with a bronze colouring.