Lentil Plato with Celeriac and Tomato

Plato: first three mixed together
70g Puy Lentils cooked 20 min
40g toasted flaked Almonds
1 Albumen lightly whisked
45ml Sunflower Oil
220g Celeriac cut into medium pyramids
175g baby Tomatoes halved
garlic chopped
celery seed
30g Sheep Cheese finely grated

CELERIAC (20min) TOMATOES (20min)
In large frypan mixed the Celeriac with 15ml Sunflower Oil and fried 20min in all, adding 30ml warm water 5mim into cooking or 5min before the end. Added the Tomatoes, 15ml Sunflower oil and garlic to the pan and fried for 10min. At the same time added the celery seed to the Celeriac. At the end placed the Cheese on the Tomates and pan.

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

Complete Protein 20g
Saturated Fats 12.8g