Celeriac Mushroom Bean Plato Filo Bake

individual portion

195g tinned Kidney Beans
2 sheets Filo Pastry
50g Semolina
1 Albumen
90g Philadelphia Light
30ml Sunflower Oil
320g Celeriac, cut into medium chunks
300g Closed Cap Mushrooms, sliced medium (6 slices) stems across
2 cloves garlic finely chopped
20g chives, sliced medium long
2 pinches of ground pepper

Pre-heated oven to 190°C

FILO PLATO (10min)
Prepared the Plato by stirring together the Albumen, Kidney Beans and Semolina, then stirred in 30ml hot water (might be better to cook the Semolina a few minutes separately in 100ml hot water before adding perhaps)
stirred in the ground pepper
Immediately before cooking, placed the Filo, folded to slightly wider than the dish on the 21x16x6cm thick oven dish fully lined with parchment paper
Spread the Plato onto the Filo
Baked 10min

CELERIAC (10min)
In small frypan fried the Celeriac in 12ml Sunflower Oil for 10min
For the final minute transferred to the pan with the Mushrooms

In medium large frypan fried the Mushrooms in 12ml Sunflower Oil for 10min
5min before the end added 6ml Sunflower Oil to the pan and let the garlic blond in this before stirring some Mushrooms into it
1min before the end added the Celeriac, chives, Cheese and stirred everything together on low heat

Spread the Celeriac/Mushroom mixture onto the Plato
Baked for another 10min

complete protein 21.4g
saturated fats 10.4g
uncompleted legume protein 4.7g