Beano Plato with Squash and Tat Soi

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
375g Onion Squash, left over from previous cooking (5 November 2019), skin removed and each wedge sliced into four diagonally
250g Tat Soi, sliced across medium, stems and leaves separately
red chilli, sliced into slivers
ginger, sliced into matchsticks
35g Semi-hard Sheep’s Cheese eg Singleton Parlick thinly sliced

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

SQUASH (15min)
In a small frypan stirred the Squash into 15ml Sunflower Oil and fried 15min covering with a lid halfway through to make sure well cooked
At the end of cooking placed the Cheese on top to melt

TAT SOI (15min)
In medium large frypan stirred the Tat Soi stems into 15ml Sunflower Oil and fried 15min in all
10min before the end added the ginger and chilli to the stems, stirred and placed the leaves on top

complete protein 12.3g
saturated fats 13.2g
23.1g uncompleted legume protein

W 173 abcd

Sable round brushes, colours and paper:
n.9 Italian Venetian Red (unused)
n.4 Magenta (unused)
n.6 Jadeite Genuine
Watercolour paper NOT 280gsm 38 x 28cm