Beano Plato with Broccoli and Carrots

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
300g Tenderstem Broccoli stems sliced into small chunks, small florets and leaves whole
nutmeg(gr) pepper(gr)
35g Sheep’s Cheese, eg Singleton Parlick, sliced into thin strips
325g Carrots, sliced into medium long chunks
cloves(gr)
ginger sliced quite thin

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

BROCCOLI (20min)
In large frypan stirred the Broccoli stems and 15ml Sunflower Oil together and fried 20min in all
10min before the end added the Broccoli florets (and ought to have added the nutmeg and pepper here)
1min before the end added the Cheese on top

CARROTS (20min)
In medium large frypan stirred the Carrots and 15ml Sunflower Oil together and fried 20min in all
15min before the end added the cloves
5-10min before the end added the ginger (at 5min it was not cooked enough)

complete protein 12.3g
saturated fats 12.7g