Chico Plato with Onion, Greens and Sweet Potato

single portion

195g tinned Chickpeas
40g toasted flaked Almonds
1 Albumen lightly whisked
1/2 Vanilla Pod, seeds scraped out, pod left whole
30ml Sunflower Oil
250g Sweet Potato, halved longway and wrapped loosely in foil
150g Onion, roughly sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon
some thin Orange peel, sliced into thin slivers and boiled 15min
about 15ml Orange Marmalade eg St Dalfour Thick Cut Orange
300g Spring Greens, stems removed, leaves sliced fairly thin

SWEET POTATO (1hour 8min)
Preheated oven to 210°C
Baked the Sweet Potato for 40min, then lowered the temperature to 190°C to accomodate the Plato

PLATO (20min)
Prepared the Plato by mixing together the first four ingredients
Made a small circle in 20cm tin lined with parchment paper
Baked in oven for the last 20min of Sweet Potato cooking time at 190°C

ONION (20min)
In small frypan fried the Onion in 15ml Sunflower Oil for 20min
10min before the end added the ground spices
5min before the end added the Orange peel
1min before the end added the Marmalade

SPRING GREENS (13min)
In medium large frypan fried the Greens in 15ml Sunflower Oil for 15min