Beano Plato with Fennel and Tomato

single portion

195g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
pepper(gr)
30ml Sunflower Oil
325g Fennel sliced medium thin, stems across, bulb longways, any fronds set aside
mixed herbs
350g baby Tomatoes, halved
garlic finely chopped
30g Wensleydale Cheese

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

FENNEL (20min)
In medium large frypan stirred Fennel, herbs and 15ml Sunflower Oil together
Fried 20min removing any pieces that are ready and putting them back in the last minute, and adding the fronds in the last 10min

TOMATOES (11min)
Started by preheating the small frypan for 1min
Added the Tomatoes and 10ml Sunflower Oil and fried 10min in all
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Tomatoes
At the end of cooking placed the Cheese on top to melt a little

complete protein 12.1g
saturated fats 13g
26.4g uncompleted legume protein