Chico Plato with Carrots and Cavolo Nero

individual portion

195g tinned Chickpeas
30g roasted chopped Hazelnuts
1 Albumen, lightly whisked
30ml Sunflower Oil
200g Cavolo Nero, separated stems, cut into about 10cm lengths and parboiled 5min; sliced the leaves very thinly
1/2 red chilli, sliced into thin slivers
1 clove garlic finely chopped
280g Carrots, cut into medium short chunks
about a cm slice of ginger cut into slivers
30g Table Cheese, finely grated

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first three ingredients
Made small circle of the Plato in 20cm tin lined with parchment paper
Baked 20min
Served with Cheese on top

CARROTS (20min)
In small frypan fried the Carrots in 10ml Sunflower Oil for 20min
about 5min before the end added 5ml Sunflower Oil to the pan, added the ginger to this and let it colour a little before stirring into the Carrots

In medium large frypan placed the stems of the Cavolo stirred into 10ml Sunflower Oil and the leaves on top, fried 15min
10min before the end added the chilli separately to the pan
8min before the end added 5ml Sunflower Oil to the chilli and added the garlic, letting them colour nicely before adding them to the Cavolo

complete protein 20.6g
saturated fats 11.7g
8.6g uncompleted legume protein