Beano Plato with Carrots and Parsley Courgettes

single portion

187.5g tinned Butter Beans
40g toasted Pine Nuts, chopped with mini chopper till some ground some chopped
1 Albumen lightly whisked
pepper(gr)
30ml Sunflower Oil
275g Carrots, cut into medium long chunks
cumin(not gr) garlic granules, chilli powder
375g Courgettes, cut into medium long chunks
nutmeg(gr) pepper(gr)
lots of parsley sliced a little in a jug for blending
90g Philadelphia Light

PLATO (20min)
Preheated the oven to 190°C
Prepared the 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 (20min)
In small frypan, fried the Carrots in 15ml Sunflower Oil for 20min
10min before the end added the cumin, garlic and chilli

PARSLEY COURGETTES (20min)
In medium large frypan fried the Courgettes in 15ml Sunflower Oil for 20min
10min before the end added the nutmeg pepper to just five of the chunks set aside for blending
4min before the end added the Philadelphia to the parsley in the jug and the five spiced chunks of Courgette and blended with a hand blender until relatively smooth
2min before the end added the parsley to the Courgettes and stirred in to heat through

complete protein 17.5g
saturated fats 11.9g
5.3g uncompleted legume protein