Lentil Plato with Carrots and Spring Greens

Plato: first three mixed together
70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
37.5ml Sunflower Oil
200g Carrots sliced thinnish
350g Spring Greens all but the largest stems sliced thinnish diagonally, core quartered, leaves sliced wide
90g Philadelphia Light

In large frypan mixed the carrots with 7.5ml Sunflower Oil, the stems of the Spring Greens with 15ml Sunflower Oil, placed the leaves on the stems and fried both vegetables 20min in all. With 6min remaining added 15/30ml hot water to the Spring Greens. For the last 2min added the Cheese with 15/30ml hot water and stirred into the Carrots.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned halfway.

Complete Protein 19.9g
Saturated Fats 12.3g

W 8(abcd)

Colours: Indian Red, Aureolin, Burnt Umber, Cerulean, Prussian Blue.
Brushes sable round n.6 n.10 n.16
Watercolour paper NOT 280gsm 28 x 38 38 x 28