Chico Plato with Carrots and Asparagus

single portion

195g tinned Chickpeas
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
350g Carrots sliced into medium rounds
garlic powder, chilli powder and 4 cloves (ground)
250g Asparagus, halved longways, but not the tip
chives sliced wide
30g Table Cheese

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

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

APARAGUS (20min)
In large frypan stirred 15ml Sunflower Oil into the Asparagus and fried 20min in all
A few minutes before the end added the chives
At the end of cooking placed the Cheese on the Asparagus to melt

complete protein 14.6g
saturated fats 13.2g
26.4g uncompleted legume protein