Chico Plato with Carrots and Pak Choi

single portion

195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
300g Carrots cut into medium long chunks
ginger sliced into matchsticks
chilli sliced into long slivers
325g Pak Choi stems sliced across medium thin, leaves a little wider
garlic finely chopped
35g Sheep Cheese, Singleton Parlick, thinly sliced

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

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

PAK Choi (15min)
In small frypan stirred the Pak Choi stems into 10ml Sunflower Oil and fried 15min in all
7min before the end added the leaves
5min before the end added 5ml Sunflower Oil to the pan and placed the garlic in this to blond before adding to the Pak Choi

Added the Cheese to the pan with the Carrots for the last minute to melt and form a little crust underneath; to serve poured mostly over the Plato

complete protein 18.3g
saturated fats 11.5g