Chicory Carrot Bean Plato Bake

individual portion

440g Chicory some core removed before and after parboiling 12min, then squeezed and quartered
50g Semolina with about 200ml hot water cooked a few minutes until it is soft but comes away from the sides with the spoon
187.5g tinned Butter Beans
1 Albumen
7 peppercorns ground
30g Doux de Montagne sliced into long thin triangles
30ml Sunflower Oil
40g smooth Peanut Butter
250g Carrots thinly sliced
1 teaspoon mixed herbs
1/2 teaspoon tarragon

Pre-heated oven to 190°C

PLATO (15min)
Prepared this Plato by stirring the cooled Semolina into the Albumen, then stirring in the Beans
Right before baking spread the Plato onto 21x16x6cm thick oven dish fully lined with baking paper (this sticks to the paper somewhat)
Baked 15min

CHICORY (15min)
In medium large frypan fried the Chicory in 15ml Sunflower Oil for 15min
5min before the end added the dried herbs

CARROTS (15min)
In small frypan fried the Carrots in 15ml Sunflower Oil for 15min
2min before the end stirred in the Peanut Butter
After cooking transferred to a jug to blend with hand blender until mashed with some Carrots remaining whole

PLATO BAKE (10min)
Spread the Carrot mixture over the Plato base
Covered with the Chicory
Placed the Cheese on top
Baked 10min

complete protein 17.9g
saturated fats 12.4g
uncompleted legume protein 16.8g