187.5g tinned Butter Beans
40g crunchy Peanut Butter
30ml Sunflower Oil
300g Carrots, sliced into fairly large long chunks
ginger, sliced into slivers
275g Spring Greens, stems sliced across thinly, core sliced into chunks and leaves sliced thinnish
red chilli, sliced into thinnish slivers
30g Emmenthal slices cut into little squares
preheated oven to 190°C
prepared the Plato by mixing together the first three ingredients
placed the Plato into a metal oven dish lined with parchment paper
In a small frypan mixed together the Carrots, ginger, cloves and 15ml Sunflower Oil. Fried 20min.
Removed the ginger pieces as they were ready and crispy before the Carrots; added them back at the end.
SPRING GREENS (20min)
In medium large frypan, stirred the stems of the Greens, the chilli and 15ml Sunflower Oil together and fried 20min in all.
17min before the end added the leaves and the core
7min before the end took some Carrot pieces, some of the Greens, especially the stems, some of the Parsley and blended with a hand blender as smooth as possible with 60ml hot water. Added this to the pan to cook a few minutes then stirred into the rest of the Greens. Also added the rest of the Parsley to the Greens for about 3min.
At the end of cooking placed the Cheese on the Greens to melt a little.
complete protein 14.4g
saturated fats 12.5g
plus 23.1g uncompleted legume protein