70g Puy Lentils, cooked 20min
200g red Onions, sliced thinnish and roughly chopped
30ml Sunflower Oil
180g Tenderstem Broccoli, stems sliced long and thinnish, florets and leaves left whole
1 Albumen, from 8min boiled egg, chopped
40g crunchy Peanut Butter
235g Fennel, sliced medium thin, stems across, bulb longways, fronds set aside
fennel teabag made into about 200ml fennel tea
30g Wensleydale, sliced thinnish
In small pan, stirred the Onions and ground spices into 10ml Sunflower Oil. Fried to caramelize, 20min in all.
5min before the end stirred in the Lentils.
BROCCOLI (20min) FENNEL (20min)
In large frypan, stirred the Broccoli stems into 10ml Sunflower Oil, also stirred the Fennel and fennel seed into 10ml Sunflower Oil and fried both 20min in all.
17min before the end started adding the fennel tea to the Fennel and continued at intervals to keep from drying.
15min before the end added the Broccoli florets and leaves to the stems.
10min before the end added the fronds to the Fennel and also the Albumen to the Broccoli.
2min before the end stirred the Peanut Butter into the Broccoli.
At the end placed the Cheese on or around the Fennel to melt a little.
Complete protein 12.1g
Saturated fats 12.5g
uncompleted Legume protein 27g