Lentil Plato with Tomatoes and Asparagus

Plato (double) first three ingredients mixed together
140g Puy Lentils, cooked 20mins
80g toasted flaked Almonds
2 Albumen, lightly whisked
30ml Sunflower Oil
250g Asparagus, halved longways but leaving the tip whole on one half
225g baby Tomatoes, halved
garlic, chopped finely
30g Sheep’s milk Cheese eg Wensleydale, sliced thinly

PLATO (20min)
Pre-heated oven to 200C (Mark6) Poured Plato into oven dish lined with parchment paper, drizzled over 7.5ml Sunflower Oil and baked 20mins. Used half and set half aside.

TOMATOES (10min) ASPARAGUS (20min)
In large frypan, mixed the Asparagus with 15ml Sunflower Oil and fried 20min in all. Added 7.5ml Sunflower Oil to the pan and fried the Tomatoes in this for 10min. With 5min remaining added any oil left in the spoon to the pan and placed the garlic in this to blond a minute or two before adding to the Tomatoes. When ready placed the Cheese on the Tomatoes.

Complete protein 19.7
Saturated fats 10g

RE-HEATING the Plato that was set aside: pre-heated the oven to 180C (Mark4) turned Plato over and re-heated in same dish for 20min, using about 5ml of the Sunflower Oil to drizzle over and the rest to cook the vegetables, as above.