Carrot Pea-Medley Bean Plato Bake

individual portion

187.5g tinned Butter Beans
40g toasted flaked Almonds
2 Albumen
30g Doux de Montagne, sliced into four thin triangles
30ml Sunflower Oil
150g frozen Petits Pois, parboiled 3min, stopped cooking with cold water
100g Courgettes, sliced into chunky matchsticks
300g Carrots, sliced into chunky matchsticks
25g Mint, leaves only, discarded stems

Pre-heated oven to 190°C

PLATO (10-15min)
Prepared Plato by stirring together 1 Albumen, Almonds and Beans
Right before baking spread the Plato on 21x16x6cm thick oven dish fully lined with baking paper
Baked 10min and left in oven a couple of min while blending the Peas

COURGETTES (10min) Peas (7min)
In medium large frypan fried the Courgettes in 10ml Sunflower Oil for 10min
7min before the end added the Peas and 5ml Sunflower Oil
1min before the end added the Mint leaves

CARROTS (10min)
In small frypan fried the Carrots in 15ml Sunflower Oil for 10min

PLATO BAKE (15min)
After the cooking
Gradually added the Peas, Courgette and Mint mixture to a jug with 1 Albumen and blended until very smooth
Spread this mixture evenly onto the Plato
Covered with the Carrots
Placed the Cheese neatly on top
Baked 15min

complete protein 25g
saturated fats 11.8g
uncompleted legume protein 11.7g