Lentil Plato with Fennel and Chicory

Plato: first three mixed together
70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
3Tbl Sunflower Oil
150g white Chicory some core removed before and after parboiling 10min then quartered longways
225g Fennel sliced medium thin, stem across, bulb long, fronds set aside
Fennel seed
35g Semi-hard sheep Cheese sliced thinnish

FENNEL (20min) CHICORY (20min)
In large frypan placed the Fennel and fennel seed mixed with 1Tbl Sunflower Oil and the Chicory in 1Tbl Sunflower Oil and fried both 20min. Added the fronds to the Fennel for the last 6min and when ready added the cheese to the Chicory and into the pan to melt.

Complete Protein 18.5
Saturated Fats 12.7