Beano Plato with Fennel and Tomato

individual portion

195g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
pinch of ground pepper
30ml Sunflower Oil
200g Fennel, sliced thinnish, bulb longways, stem across, fronds set aside
1/2tsp fennel seed
350 baby Tomatoes, halved
120g Onion, thinly sliced and roughly chopped
1tsp mixed herbs
30g mature strong Cheddar Cheese, medium grated

Preheated oven to 190°C

PLATO (20min)
Prepared the Plato by mixing together the first four ingredients
Made a smaller circle of the Plato in 20cm tin lined with parchment paper
Baked 20min

ONION (20min) TOMATOES (10min)
In medium large frypan fried the Onion for 20min in 10ml Sunflower Oil
10min before he end added 10ml Sunflower Oil to the pan and fried the Tomato separately
adding the mixed herbs after a couple of minutes
At the end of cooking stirred everything together

FENNEL (20min)
In small frypan fried the Fennel in 10mil Sunflower Oil for 20min
10min before the end added the fennel seed and fronds to the Fennel

Served with the grated Cheese on top

complete protein 12.6g
saturated fats 13.2g
uncompleted legume protein 26.4g