Lentil Plato with Carrots and Courgettes

Double Plato: first three ingredients mixed together
140g Puy Lentils cooked 20min
80g toasted flaked Almonds
2 Albumen, lightly whisked
30ml Sunflower Oil
200g Carrots, sliced into medium rounds
300g Courgettes, sliced into long chunks
tarragon
nutmeg(gr) pepper(gr) ground cinnamon
30g Sheep’s milk Cheese eg Wensleydale, sliced thinnish

PLATO (20min)
Pre-heated oven to 200C (Mark6) Placed Plato into oven dish lined with parchment paper, drizzled with about 10ml Sunflower Oil and baked 20min.

CARROTS (20min COURGETTES (20min)
In large frypan, mixed the Carrots with 10ml Sunflower Oil and sprinkled on the ground spices; in another part of the pan mixed the Courgettes with about 10ml Sunflower Oil. Fried both 20min. After 10min added the tarragon to the Courgettes and when ready placed the Cheese on the Courgettes.