Lentil Plato with Carrots and Spring Greens

Double Plato: first three ingredients mixed together
140g Puy Lentils cooked 20min
80g toasted flaked Almonds
2 Albumen, lightly whisked
30ml Sunflower Oil
175g Carrots sliced medium thin
350g Spring Greens, stems sliced thinnish longways, leaves medium thin
garlic, chopped fine
nutmeg(gr) pepper(gr) ground cinnamon
35g Sheep Cheese eg Singleton’s Parlick

PLATO (20min)
Pre-heated oven to 200C (Mark 6) Placed Plato in oven dish lined with parchment paper and baked 20min. Because a little yolk got into the Albumen I used slightly less Oil than stated in the recipe, ie did not drizzle any on the Plato. Used half the Plato and set half aside.

In large frypan, mixed the Carrots with 10ml Sunflower Oil and sprinkled on the ground spices, also stirred the stems of the Greens into 15ml Sunflower Oil and placed the leaves on top. fried both vegetables 20min in all. With 8min remaining, added a drop of Oil left in the spoon to the pan, placed the garlic in this to blond up then stirred into the Greens. When cooked placed the Cheese on the Carrots.

Complete protein 20.7g
Saturated fats 10.9g

ANOTHER TIME reheated the remaining Plato for 13min in an oven preheated to 180C (Mark4). Carrots and Spring Greens as above.