Chico Plato with Fennel and Cauliflower

single portion

195g tinned Chickpeas
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
350g Fennel, sliced medium thin, stems across, bulb longways, fronds set aside
garam masala, heated for a moment in a dry frypan
coriander leaves, chopped
275g Cauliflower florets, made quite small
curry spices, heated for a moment in a dry frypan
30g Wensleydale Cheese

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

FENNEL (21min)
In medium large frypan, fried the Fennel and garam masala in 15ml Sunflower Oil for 20min
10min before the end added the fronds
At the end added the coriander and fried another minute to heat through

CAULIFLOWER (21min)
In small frypan, fried the Cauliflower in 15ml Sunflower Oil for 20min trying to keep the moisture in with lid some of the time
10min before the end stirred in the curry spices
5min before the end transferred into same pan as Fennel to retain moisture and continued to cook
2min before the end added 30ml hot water
At the end of cooking stirred in the Cheese and fried another minute to melt the Cheese

complete protein 12.1g
saturated fats 13.3
26.4g uncompleted legume protein