Beano Plato with Carrots and Asparagus

single portion

195g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
300g Carrots sliced medium thin
150g Fine Asparagus, halved across and the lower half halved longways
coriander chopped
garlic sliced
30g Table Cheese finely grated
slice of lemon

Placed the coriander, garlic and 10ml Sunflower Oil in a jug and blended with hand blender then mixed in the Cheese to stop the coriander from discolouring

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

CARROTS (15min) APARAGUS (10min)
In medium large frypan fried the Carrots in 10ml Sunflower Oil for 15min
10min before the end added another 10ml Sunflower Oil to the pan and fried the Asparagus in this for 10min
At the end of cooking mixed the coriander paste into the Asparagus

complete protein 14.6g
saturated fats 12.9g
26.4g uncompleted Legume protein