Fennel Bean Plato Bake with Leaf Greens

individual portion
although the Leaf Greens are enough for two
and only half was used

handful dry Mushrooms, eg Porcini, soaked for 30min, moved about to remove sand, squeezed and liquor retained
195g tinned Kidney Beans
40g smooth Peanut Butter
1 Albumen
30ml Sunflower Oil
30g Doux de Montagne, sliced into 4 triangles
340g Baby Leaf Greens, stems sliced thinly, leaves medium thin
240g Fennel, sliced quite thinly
12.5g chives sliced into three

Pre-heated oven to 200°C

PLATO (15min)
Prepared Plato by stirring together the first three ingredients
Right before cooking made a circle of the Plato on 20cm round tin lined with baking paper
Baked 15min

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min

PLATO BAKE (15min)
Reduced oven temperature to 180°C
Placed the Fennel on the Plato and flattened a little
Placed the Cheese neatly on top
Baked 15min

LEAF GREENS (15min)
In large frypan fried the Leaf Green stems with the dry mushrooms in 15ml Sunflower Oil for 15min
13min before the end added the leaves
8min before the end added the chives
2min before the end added, in two stages, 60ml of the mushroom liquor without sandy residue

complete protein 11.6g
saturated fats 12.1g
uncompleted legume protein 26.4g