single portion, edited for preference
70g Puy Lentils, uncooked
15g flat leaf Parsley, finely chopped
45ml Sunflower Oil
1 Albumen, from 8min boiled egg, chopped
125g rainbow Chard, stems sliced across 2-3cm, leaves medium
40g roasted chopped Hazelnuts
220g Fennel, sliced thinnish, stems across, bulb longways
fennel teabag made into about 250ml tea in a jug
30g Sheep’s Cheese, eg Wensleydale, sliced thinnish
Cooked Lentils 20min, then stirred in the Parsley, pepper and 15ml Sunflower Oil.
FENNEL (20min) CHARD (15min)
In large frypan with 15ml Sunflower Oil, stirred in Fennel and fennel seed. Fried for 4mins, then added a little fennel tea and continued adding some of the tea to prevent the Fennel drying out for the remaining 16min.
For the last 15min added 15ml Sunflower Oil to the pan, placed the Chard stems in this with the leaves on top and fried.
For the last 10min added the Albumen to the Chard.
For the last 1min, on lower heat, stirred the Hazelnuts into the Chard.
At the end of cooking placed the Cheese on or near the Fennel to melt a little.
Complete protein 17.3g
Saturated fats 11.8g