Undercover Plato on nest of Spring Greens

single portion

187.5g tinned Butter Beans
40g toasted flaked Almonds
1 Albumen lightly whisked
30g Table Cheese finely grated
30ml Sunflower Oil
300g Courgettes parboiled 10min, then removed the skin, not too thinly, in long strips and sliced the core thinnish
300g Spring Greens thick stems removed, core halved or quartered and leaves sliced very thin
mixed herbs
tarragon

PLATO (47min)
Preheated oven to 190°C
Made a layer of Courgette skins, white part up, in 20cm tim lined with parchment paper, and placed in the oven approximately 27min
Prepared the Plato by mixing together the first four ingredients
Placed on the Courgette skins after initial baking, making sure all are covered
Baked 20min

COURGETTE CORE (15min)
In small frypan fried the Courgette core in 15ml Sunflower Oil for 15min
8min before the end stirred in the tarragon

SPRING GREENS (15min)
In medium large frypan fried the Spring Greens in 15ml Sunflower Oil for 15min
8min before the end stirred quite a lot of mixed herbs

Served the Plato upside down

complete protein 23g
saturated fats 11.2g

W 207 abcd


Sable round brushes, colours and paper:
n.2 Mayan Blue Genuine (unused)
n.3 Lapis Lazuli Genuine (unused)
n.10 Jadeite Genuine
Watercolour paper NOT 280gsm 38 x 28cm