Lentil Plato with Fennel and Courgette

Plato: first three mixed together
70g Puy Lentils cooked 20mins
40g toasted flaked Almonds
1 Albumen lightly whisked
3 Tbl Sunflower Oil
250g Fennel sliced medium thin stems across bulb longways fronds set aside
390g Courgettes sliced randomly into medium length medium sized wedges
Fennel seed
90g Philadelphia Light

FENNEL (20min) COURGETTES (20min)
In large frypan placed Fennel with Fennel seed and Courgettes in two parts of the pan, mixed 1Tbl Sunflower Oil into each and fried both 20mins. Added the fronds to the Fennel for 5mins. Added the Cheese to the Courgettes 2mins before the end of cooking stirring in but not too much.

PLATO (15min)
In covered frypan with 1Tbl Sunflower Oil cooked the Plato 15mins, turned when required.

Complete Protein 19.9g
Saturated Fat 13.2g