Lentil Plato with Spinach and Tomatoes

Plato: first three ingredients mixed together
70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
45ml Sunflower Oil
250g frozen leaf Spinach, thawed and squeezed
180g baby Tomatoes halved
garlic, chopped
mixed herbs
30g Ewe’s Cheese, grated fine

SPINACH (20min) TOMATOES (20min)
In large frypan with 15ml Sunflower Oil fried the Spinach 20min in all. Added 15ml Sunflower Oil to the pan, placed the Tomatoes and herbs in that and fried for 10min. 3min before the end added the garlic to the pan to blond a little then mixed into the Spinach. At the end placed the Cheese on the Tomatoes.

PLATO (20min)
In covered frypan with 15ml Sunflower Oil cooked the Plato for 15min, turned halfway.

Complete Protein 20g
Saturated Fats 12.8g