Broccoli and Carrots with Bean Plato

individual portion

195g tinned Borlotti Beans
40g roasted chopped Hazelnuts
1 Albumen
30g mature Cheddar Cheese, roughly grated
220g Tenderstem Broccoli, parboiled 3min
240g prepared Carrots nevertheless sliced medium thin
12.5g chives thinly sliced
1/2 lemon

Pre-heated oven to 190°C

PLATO (17min)
Prepared Plato by mixing together the first three ingredients
Right before baking placed Plato on 20cm round tin lined with baking paper
Baked 17min

BROCCOLI (16min)
In large frypan, fried the Broccoli in 15ml Sunflower Oil for 15min
1min before the end added the chives and raised the heat to high for a minute longer to cook the chives
After cooking added lemon juice

CARROTS (15min)
In small frypan fried the Carrots in 15ml Sunflower Oil for 15min
3min before the end blended the Carrots with hand blender and returned to the pan to warm through and then added the Cheese

complete protein 18.6g
saturated fats 11.6g
uncompleted legume protein 7.5g