Chico Plato with Fennel and Fine Beans

single portion

195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
200g Fine Beans quartered longways and parboiled 10min, stopped the cooking with cold water
nutmeg(gr) pepper(gr)
chives cut medium long
400g Fennel, sliced thinnish, stems across, bulbs longways, fronds set aside
saffron(gr)
35g Sheep’s Cheese, Singleton Parlick, thinly sliced

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

FENNEL (20min)
In medium large frypan stirred 15ml Sunflower Oil into the Fennel and fried 20min in all
12min before the end added the saffron
4min before the end put the stem pieces into a jug, blended them with the fronds and 45ml hot water
2min before the end stirred the mashed Fennel into the rest in the pan
At the end of cooking stirred in the Cheese

FINE BEANS (11min)
In small frypan stirred 15ml Sunflower Oil into the Fine Beans and fried them 11min in all
8min before the end stirred in the nutmeg and pepper
1min before the end stirred in the chives

complete protein 18.3g
saturated fats 11.7g