Beano Plato with Fennel and Pak Choi

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
25ml Sunflower Oil
400g Pak Choi, stems in long medium thin slices, leaves medium
garlic powder, marjoram, sage, celery seed
30g Table Cheese finely grated
250g Fennel, sliced medium thin, stems across, bulb longways, any fronds set aside

PLATO (20min)
Preheated oven to 190°C
Prepared the Plato by mixing the first three ingredients
Made a small circle of the Plato on a 20cm metal oven dish lined with parchment paper
Baked 20min

FENNEL (15min)
In small frypan with 10ml Sunflower Oil stirred in the Fennel and saffron and fried 15min in all adding any fronds in the last 10min.

PAK CHOI (15min)
In medium large frypan with 15ml Sunflower Oil stirred in the Pak Choi stems and other herbs and garlic. Fried 15min in all
7min before the end added the leaves
At the end of cooking added the Cheese to melt a little

complete protein14.6g
saturated fats 12.1g
uncompleted legume protein 23.1g

W 158 abcd

Sable round brushes, colours and paper:
n.2 Lapis Lazuli Genuine (unused)
n.7 Indigo (unused)
n.5 Phthalo Turquoise
Watercolour paper NOT 280gsm 38 x 28cm