Beano Plato with Tat Soi and Sweet Potato

individual portion

187.5g tinned Butter Beans
30g Cheddar Cheese
1 Albumen lightly whisked
about 12g thyme, stems removed, leaves chopped
1 clove garlic, finely chopped
pepper(gr)
30ml Sunflower Oil
300g Tat Soi, stems sliced medium across, leaves whole as mostly small to medium
lemon peel (previously thinly sliced, in slivers, parboiled 15min and frozen) thawed
40g toasted Pine Nuts
150g Sweet Potato halved longways

Preheated oven to 220°C
SWEET POTATO (70min)
Wrapped the Potato in foil loosely but closed
Baked for 47min at 220°C
lowered the oven temperature to 190° for the Plato
continued to bake for the remaining 23min

PLATO (5min and 20min)
In medium large frypan fried the garlic, thyme, and Beans seasoned with pepper in 15ml Sunflower Oil, in separate areas of the pan, until the garlic started to colour
for the last minute stirred everything together
left the Beans in the pan to absorb the flavours
After lowering the oven temperature
Prepared the Plato by mixing the Beans into the Albumen and also the Cheese
Made a small circle of the Plato in 20cm tim lined with parchment paper
Baked 20min at 190°C in the oven with the Sweet Potato

TAT SOI (15min)
In medium large frypan fried the Tat Soi stems in 15ml Sunflower Oil for 15min
8min before the end added the leaves on top
5min before the end added the lemon peel to the pan, gradually stirred in
3min before the end added the Pine Nuts to the Tat Soi

complete protein 18.6g
saturated fats 11.7g
5.3g uncompleted legume protein