Plato Kale Bake

individual portion
dairy free

195g tinned Kidney Beans
40g crunchy Peanut Butter
pinch ground pepper
3 Albumen
30ml Sunflower Oil
220g Curly Kale (pre-sliced) parboiled 3min and squeezed a little
1 tsp mixed herbs
240g Onions, roughly sliced and chopped
3 cloves garlic, finely chopped
1/2 red chilli, sliced in slivers

PLATO (15min)
Preheated oven to 190°C
Prepared the Plato by mixing the Peanut Butter with 1 Albumen and stirring in the Beans and pepper
Spread the Plato in a 21x16x6cm oven dish fully lined with parchment paper
Baked 15min

KALE (15min)
In medium large frypan fried the Kale in 15ml Sunflower Oil for 15min adding the herbs in the last 5min
After cooking, and cooling a little, placed 3-4 stems and leaves in a jug with 1 Albumen and blended with a hand blender then stirred in the rest of the Kale

ONIONS (15min)
In small frypan fried the Onions in 10ml Sunflower Oil for 15min
10min before the end added the chilli
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this a little before stirring into the Onions
After cooking and cooling, added about 1.5 tablespoon of the Onions to a jug with 1 Albumen and blended with hand blender then stirred in the rest of the Onions

BAKE (15min)
Lowered oven temperature to 180°C
Spread the Kale mix evenly on the Plato
Spread the Onion mix evenly on the Kale
Baked 15min

complete protein 15g
saturated fats 5.1g
uncompleted legume protein 26.4g