Beano Plato with Fennel and Pak Choi

single portion

180g tinned Kidney Beans
40g toasted Pine Nuts
1 Albumen
30ml Sunflower Oil
250g baby Fennel, sliced medium thin, stems across, bulb longways, chopped fronds set aside
fennel seed
260g Pak Choi, stems sliced medium across, leaves whole
mixed herbs
90g Philadelphia Light

PLATO (20min)
Preheated oven to 180°C
Prepared Plato by mixing together the first three ingredients
Made a small circle of the Plato in a tin lined with parchment paper
Baked 20min

FENNEL (20min)
In small frypan stirred 15ml Sunflower Oil together with the Fennel and fried 20min
15min before the end added the fennel seed
10min before the end added the fronds

PAK CHOI (20min)
In medium large frypan stirred 15ml Sunflower Oil into the stems of Pak Choi and fried 20min
10min before the end added the mixed herbs
7min before the end added the leaves
4min before the end took some of the stems, the sliced core and a leaf to add to a jug with some extra mixed herbs and the Cheese, blended with hand blender
2min before the end added the mixed Cheese to the pan to warm through

complete protein 17.5g
saturated fats 11.9g