Lentils, Nutty Courgettes and Warm Salad

single portion
70g Puy Lentils, cooked 20min
30g Table Cheese, finely grated
30ml Sunflower Oil
l70g Courgettes, sliced into long chunks
40g crunchy Peanut Butter
1 Albumen, from 8min boiled egg, sliced
150g baby Tomatoes, halves
100g Radishes, quartered
120g Carrot, sliced into small chunks about the size of the Radishes
chives, sliced medium thin
garlic, finely chopped
40g Rocket
lemon

LENTILS (10min)
In a small pan stirred the Lentils into 10ml Sunflower Oil and cooked gently 10min.
At the end of cooking time stirred in the Cheese.

COURGETTES (20min) WARM SALAD (15min)
In large frypan stirred the Courgettes into 10ml Sunflower Oil and cooked 20min in all.
15min before the end, stirred the Carrots, Radishes and Tomatoes into most of 10ml Sunflower Oil, keeping a little aside. Fried 15min in all.
10min before the end stirred the Albumen into the Courgettes.
5min before the end stirred the chives into the Salad; also placed the remaining Oil into the pan and put the garlic into this to blond a little before stirring into the Salad.
1min before the end stirred the Peanut Butter into the Courgettes.
At the end of cooking stirred the Rocket into the Salad with a squeeze of lemon.

Complete protein 14.6g
Saturated fats 12.8g
uncompleted Legume protein 27g