Chicory Fennel Mung Plato Bake

individual portion
Preliminary preparation: 160g dry Mung Beans, soaked overnight, boiled on high heat 10min removing any froth that comes up, simmered 20min, added cold water to stop cooking
this makes 480g cooked Mung Beans – refrigerated half to use tomorrow

240g cooked Mung Beans above
260g White Chicory, some core removed before and after parboiling 10min, quartered
300g Fennel, sliced medium thin, fronds set aside
1 Albumen
40g toasted flaked Almonds
30g Table Cheese, finely grated
40g Sunflower Oil
7 Szechuan peppercorns, ground
1/2 teaspoon ground cinnamon
1 teaspoon mixed herbs
1/2 teaspoon tarragon

Pre-heated oven to 180°C

PLATO (16min)
Prepared Plato by stirring together 1 Albumen, 15ml Sunflower Oil, cinnamon, pepper and the Mung Beans
Right before baking spread evenly on 21x16x6cm thick oven dish fully lined with baking paper
Baked 16min

CHICORY (12min)
In medium large frypan fried the Chicory in 15ml Sunflower Oil for 12min
5min before the end added the dried herbs

FENNEL (12min)
In small frypan fried the Fennel in 10ml Sunflower Oil for 12min adding the fronds half way through
2min before the end added the Almonds
After cooking placed in a jug to blend with hand blender till fairly smooth then put back in frypan to warm 1min

PLATO BAKE (15min)
Spread the Fennel on the Plato
Placed the Chicory evenly on the Fennel, cut side down
Covered with the Cheese
Baked 15min

complete protein 23g
saturated fats 12.2g
uncompleted legume protein 6g