Chard Soffritto Beano Plato Bake

individual portion

187.5g tinned Butter Beans
40g toasted Pine Nuts chopped in mini-chopper
1 Albumen lightly whisked
pinch ground pepper
30ml Sunflower Oil
300g Chard (labelled as Rainbow but the green tasting like Swiss) stems sliced like medium wide celery, leathery leaves of the green Chard sliced thin, yellow and red Chard leaves sliced medium
small pinch nutmeg
120g Onion chopped roughly into small squares or rectangles
150g Carrot chopped also roughly into small squares or rectangles
150g Fennel also chopped roughly into small squares or rectangles
1/2 teaspoon mixed herbs
1/2 teaspoon garlic powder/granules
large pinch chilli powder
90g Philadelphia Light

Preheated oven to 190°C

PLATO (15min)
Prepared the Plato by mixing together the first four ingredients just before baking
Spread the Plato thinly on 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min

CHARD (15min)
In medium large frypan fried the Chard stems for 15min in 15ml Sunflower Oil
10min before the end added the leaves and nutmeg

SOFFRITTO (15min)
this is sometimes the starting point of a recipe in Italian cooking, three aromatic vegetables, Onion, Carrot and Celery, here Onion, Carrot and Fennel
In small frypan fried the Soffritto in 15ml Sunflower Oil for 15min
Stirred in the garlic, chilli and herbs almost from the beginning
2min before the end stirred in the Philadelphia Light

PLATO BAKE (15min)
Lowered the oven temperature to 180°C
Spread the Soffitto mixture on the Beans
Spread the Chard on top, gently flattening to protect a little from the heat

complete protein 17.5g
saturated fats 11.9g
uncompleted legume protein 5.3g