Beano Plato with Carrots, Asparagus and Cucumber

single portion

195g tinned Kidney Beans
40g toasted flaked Almonds
1 Albumen, lightly whisked
30ml Sunflower Oil
200g Carrots sliced into medium rounds
red chilli sliced into thin rounds
250g Asparagus, halved longways but not the tip
180g Cucumber sliced thin
chives vaguely sliced
90g Philadelphia Light

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

CARROTS (20min)
In small frypan stirred the Carrots into 15ml Sunflower Oil and fried 20min in all
10min before the end added the chilli

In medium large frypan stirred 15ml Sunflower Oil into the Asparagus and fried 20min in all

CUCUMBER (about 15min)
Placed the Cucumber in a small microwave safe glass dish with lid and heated on high 9min stirring every 3min, to cook and evaporate some of the liquid
In a small jug with the chives and Philadelphia, added the Cucumber and blended with a hand blender
1-2min before the end of cooking time added the Cucumber Cheese to the pan with the Asparagus and only very vaguely mixed

complete protein 19.9g
saturated fats 11.7g

W 159 abcd

Sable round brushes, colours and paper:
n.3 Turner’s Yellow (unused
n.7 Jadeite Genuine (unused)
n.10 Perylene Green
Watercolour paper NOT 280gsm 38 x 28cm