Lentil Plato with Fennel and Choi Sum

Plato: first three mixed together
70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
45ml Sunflower Oil
250g Fennel sliced medium thin, stems and fronds across, bulb long, fronds set aside
160g Choi Sum stems sliced diagonally medium thin, leaves wide
Fennel seed
30g Table Cheese, grated finely

FENNEL (20min) CHOI SUM (15min)
In large frypan mixed Fennel, fennel seed and 15ml Sunflower Oil then fried 20min in all. Added 15ml Sunflower Oil to the pan, placed the stems of the Choi Sum with the leaves on top into it and fried for 15min. 5min before the end added the fronds to the Fennel. At the end placed the Cheese on the Choi Sum.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned a third of the way in.

Complete Protein 23g
Saturated Fats 12.7g