Beano Plato with Tomato and Cavolo Nero

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
pepper(gr)
30ml Sunflower Oil
300g baby Tomatoes, halved
250g Cavolo Nero, stems removed, leaves sliced thinnish
ginger, garlic, chilli, chopped in mini-chopper
90g Philadelphia Light

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

TOMATO (17min) CAVOLO NERO (17min)
In medium large frypan fried the chilli, ginger and garlic in 15ml Sunflower Oil for 2min before dividing in two and adding the Cavolo to one half and the Tomatoes to the other and continued to cook
Added 15ml Sunflower Oil to the large frypan and transferred the Cavolo and Tomatoes to this to avoid burning. Cooked 17min in total.
2min before the end added the Cheese to the Tomatoes

complete protein 11.5g
saturated fats 13.4g
23.1g uncompleted legume protein