Fennel Leek Chico Plato Bake

individual portion

195g tinned Chickpeas
40g toasted Pine Nuts
1 Albumen lightly whisked
30ml Sunflower Oil
90g Philadelphia Light
300g Leeks sliced thinnish across
350g Fennel sliced thinnish stems across, bulb longways, fronds set aside
1/2 teaspoon fennel seed

Preheated oven to 190°C

PLATO (15min)
Prepared the Plato by mixing together the first three ingredients
Spread the Plato in 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min

LEEKS (15min)
In medium large frypan fried the Leeks in 15ml Sunflower Oil for 15min
After cooking added half the Leeks to a jug with the Philadelphia and blended with hand-blender until fairly smooth
Stirred in the remaining Leeks

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min
5min before the end added the fronds and fennel seed

After all above are cooked

PLATO BAKE (20min)
Spread the Leeks evenly over the Plato
Covered with the Fennel
Baked 20min still at 190°C

complete protein 17.5g
saturated fats 12.3g
uncompleted legume protein 8.6g