Beano Plato with Carrot and Tat Soi

single portion

180g tinned Kidney Beans
40g Pine Nuts
1 Albumen lightly whisked
30ml Sunflower Oil
200g Tat Soi, stems sliced medium wide, leaves whole
garlic finely chopped
300g Carrot sliced into medium rounds
chilli sliced thinnish
35g Sheep Cheese, Singleton Parlick, sliced thinnish

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

CARROTS (20min)
In medium large frypan stirred 15ml Sunflower Oil into the Carrots and fried 20min
7min before the end added the chillies
At the end of cooking added the Cheese

TAT SOI (15min)
In large frypan stirred 10ml Sunflower Oil into the stems of the Tat Soi and fried 15min
7min before the end added the leaves
5min before the end added 5ml Sunflower Oil to the pan to blond the garlic in before stirring into the rest

complete protein 18.3g
saturated fats 11.2g