Lentil Plato with Tomato and Spinach (for 4)

Plato: first three ingredients mixed together
280g Puy Lentils cooked 20min
160g toasted flaked Almonds
4 Albumen lightly whisked
120ml Sunflower Oil
1Kg frozen Spinach, thawed and squeezed
800g baby Tomatoes, halved
mixed herbs
garlic, chopped
120g Table Cheese, grated finely

PLATO (30min)
Preheated the oven to 200C(Mark6). In large oven dish with parchment paper, poured in the Plato, flattened, drizzled 15ml Sunflower Oil on top and baked for 30min. Left in oven a few mins to allow veg to finish cooking.

SPINACH (35min)
In large frypan with 45ml Sunflower Oil mixed in the Spinach and fried 30min in all. Added 15ml Sunflower Oil to the pan, 5min before the end, and fried the garlic in that gradually mixing into the Spinach.

TOMATOES (25min)
In large frypan with 45ml Sunflower Oil mixed in the Tomatoes and herbs and fried 25min in all.

Complete Protein per portion 23g
Saturated Fats 11.1g

Note: for individual portion the amounts are one quarter and timings are reduced: Spinach (20min), Tomatoes, I actually used just 120g (13min), Plato baked (15min)