Beano Plato with Squash, Tomato and Onion

single portion except the Squash is double portion of which only half is used

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil (plus 15ml Sunflower Oil extra for the Squash to be used another day)
1.3Kg Crown Prince Squash, sliced into about 12 wedges
red chilli chopped
ginger chopped
Star Anise ground
Cloves ground
150g Onion sliced and roughly chopped
Szechuan pepper ground
fennel seed
300g Baby Tomatoes, halved
30g Table Cheese finely grated

SQUASH (1hour)
Preheated oven to 210°C
Placed Squash wedges coated in 30ml Sunflower Oil, the ginger, chilli, Star Anise and Cloves and baked about 40 min at 210°C then lowered the temperature to 190°C and continued baking another 20min with the Squash on a lower shelf

PLATO (20min)
Prepared the Plato by mixing together the first three ingredients
Made a small circle of the Plato on 20cm tin lined with parchment paper
Placed in 190°C oven above the Squash and baked for the remaining 20min

ONIONS (20min) TOMATOES (10min)
In medium large frypan with 10ml Sunflower Oil fried the Onion, Szechuan pepper and fennel seed for 20min in all
10min before the end added 5ml Sunflower Oil to the pam and fried the Tomatoes in this for 10min
At the end of cooking placed the Cheese on the Tomatoes

complete protein 14.6g
saturated fats 12.9g
23.1g uncompleted legume protein