Chard Carrot Beano Plato Bake

individual portion

187.5g tinned Butter Beans
40g roasted chopped Hazelnuts
1 Albumen
30ml Sunflower Oil
90g Philadelphia Light
260g Carrots sliced medium thin
240g Chard, stems cut into squares approximately and leaves sliced medium thin
large pinch each of nutmeg and pepper
1/4 teaspoon ground cinnamon
1 teaspoon mixed herbs

Pre-heated oven to 190°C

PLATO (15min+)
Prepared Plato by mixing together the first three ingredients
Spread the Plato evenly on 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min and left in the oven a few minutes while preparing the Carrots

CARROTS (15min)
In small frypan fried the Carrots in 15ml Sunflower Oil for 15min
10min before the end added the ground spices
After cooking transferred the Carrots to a jug
Added the Cheese
Blended with hand-blender until fairly smooth

CHARD (10min)
In medium large frypan fried the Chard stems in 15ml Sunflower Oil for 10min
8min before the end added the leaves
about 5min before the end added the mixed herbs
gradually separated stems from leaves

After the above are cooked

PLATO BAKE (10min)
Spread the Carrots about evenly over the Beans
Placed the Chard leaves on top and covered with the stems to protect the leaves a little
Baked 10min

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