Beano Plato, Tomatoes and Spinach Medley

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
pepper
45ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
130g Onion, roughly chopped
120g Carrot, cut into matchsticks
50g Fennel stalks and fronds, sliced thin across
garlic finely chopped
225g baby Tomatoes, halved
mixed herbs

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

SPINACH MEDLEY (20min)
In medium large frypan stirred in 10ml Sunflower Oil to each of the Spinach, Onions and Carrots and fried them for 20min
18min before the end stirred the Fennel into the Onion otherwise trying to keep the three separate to seal in the flavour but gradually starting to blend them, blending in the Spinach for the last 5min
10min before the end added the fronds to the Onion/Carrot/Fennel
8min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Spinach.

TOMATOES (10min)
In small frypan fried the Tomatoes in 10ml Sunflower Oil for 10min
added the mixed herbs for the last 7min approximately

complete protein 5g
saturated fats 8.3g
23.1g uncompleted legume protein

W 208 abcd


Sable round brushes, colours and paper:
n.4 Lapis Lazuli Genuine (unused)
n.7 Raw Sienna (unused)
n.2 Italian Venetian Red
Watercolour paper NOT 280gsm 38 x 28cm