Lentil Plato with Broccoli and Mushrooms

Plato: first three mixed together
70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
45ml Sunflower Oil
210g tenderstem Broccoli, stems halved or more longways, florets halved, leaves whole
140g chestnut Mushrooms sliced medium
garlic chopped
nutmeg (gr) pepper (gr)
35g Semi-hard Sheep Cheese sliced thinnish

BROCCOLI (20min) MUSHROOMS (20min)
In large frypan mixed the Broccoli stems with 15ml Sunflower Oil, placed the florets and leaves on top and added the ground spices; also mixed the Mushrooms with 15ml Sunflower Oil and fried all 20min. With 3min remaining added 30ml hot water to the Broccoli and the garlic to the pan to blond up then mixed into the Mushrooms. At the end placed the Cheese on Broccoli and pan to melt a little.

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

Complete Protein 20.7g
Saturated Fats 12.5g