Lentil Plato with Chicory and Spinach

Plato: first three mixed together
70g Puy Lentils cooked 20 mins
40g toasted flaked Almonds
1 Albumen, lightly whisked
3Tbl Sunflower Oil
180g white Chicory removed bitter core some before some after parboiling 10 mins, then quartered
250g frozen leaf Spinach, defrosted and squeezed
Nutmeg (gr) Pepper (gr)
90g Philadelphia Light

CHICORY (20 min) SPINACH (20 min)
In large frypan placed the chicory on 1 Tbl Sunfl Oil, also the spinach mixed with the spices and 1 Tbl Sunfl Oil. Fried both 20 mins in all.
2 mins before end of cooking added the cheese with 30 ml hot water and gradually blended into the chicory.

PLATO (15 mins)
In covered frypan with 1 Tbl Sunfl Oil cooked the plato 15 mins, turned as necessary.

Complete Protein 19.9g
Saturated Fats 13.2g