Beano Plato with Veg and Aspargus

single portion

180g tinned Kidney Beans
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
pepper
30ml Sunflower Oil
100g Asparagus tips, halved longways but not the very tip
180g Fennel, sliced thinnish stems across, bulb longways, fronds set aside
180g Carrot cut like short chunky chips
140g Onion roughly sliced thinnish
garlic chopped fine
parsley roughly chopped, stems thinly, leaves placed in a jug for blending
90g Philadelphia Light

PLATO (20min)
Preheated oven 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

ONION, CARROT, FENNEL (20min)
In medium large frypan drizzled 15ml Sunflower Oil over the three Vegetables; keeping them separate initially fried them 20min, mixing them together by about half way through
10min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before mixing into the rest
5min before the end started setting aside some of the Veg, especially the stems of the Fennel and added the stems of the parsley and any fennel fronds
4min before the end added the Veg set aside to a jug with the parsley leaves and the Philadelphia Light and blended till smoothish
2min before the end added this to the pan with the Veg but kept separate, to warm through

ASPARAGUS (15min)
In small frypan with 10ml Sunflower Oil fried the Asparagus 15min

complete protein 17.5g
saturated fats 11.9g
7.5g uncompleted legume protein