Lentil Plato with Spring Greens and Carrots

Plato: first three ingredients mixed together
70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
45ml Sunflower Oil
200g Spring Greens, stems sliced thinnish longways, leaves sliced medium thin
250g Carrots sliced medium thin
nutmeg(gr) pepper(gr) ground cinnamon
30g Ewe’s Cheese, grated finely

In large frypan mixed the Carrots with 15ml Sunflower Oil and sprinkled the spices on top, also mixed the Spring Green stems with 15ml Sunflower Oil and placed the leaves on top, then fried both 20min in all. A little while before the end added 30ml hot water to the Spring Greens. When ready added the Cheese to the hot pan to melt a little and placed on the Spring Greens (the original instructions were to add it to the Carrots). Another time placed the Cheese on the Carrots in accordance with the original recipe.

In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned after 5min.

Complete Protein 17.6g
Saturated Fats 13g

W 40abcd

Colours and brush numbers, both brushes sable round:
n.1 – Indian Red
n.8 – Magenta, Turner’s Yellow, Raw Umber, Cerulean, Ultramarine
Watercolour paper NOT 280gsm 38 x 28cm