Beano Plato with Fennel and Chard

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
350g Fennel, bulb sliced thinnish longways, any fronds set aside
garlic finely chopped
30g Wensleydale Cheese
250g Rainbow Chard, stems cut across like celery, leaves medium wide
dill sliced wide

PLATO (20min)
Preheated the oven to 190°C
Prepared Plato by mixing together the first three ingredients
Placed Plato in a 20cm metal oven dish lined with parchment paper
Baked 20min

FENNEL (20min)
In medium large frypan stirred 15ml Sunflower Oil into the Fennel and fried 20min in all
10min aprox. before the end added any fronds to the Fennel
7min before the end added 5ml Sunflower Oil to the pan to blond the garlic in before stirring into the Fennel
At the end of cooking put the Cheese on the Fennel and stirred in to melt a little.

CHARD (15min)
In large frypan stirred 10ml Sunflower Oil into the Chard stems and fried 15min in all
10min before the end placed the leaves on top and continued to fry
2-3min before the end stirred in the dill

complete protein 12.1g
saturated fats 12.6g
uncompleted legume protein 23.1g