single portion, large to use up left overs
70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
45ml Sunflower Oil
300g Ridge Cucumber, sliced into small wedges
basil roughly sliced
garlic finely chopped
30g Table Cheese finely grated
400g Radishes, quartered or sliced into six
200g Carrot, sliced into small wedges
2 Strawberry and Elderberry teabags made into about 200ml tea and boiled down to about 50ml
Preheated oven to 180C (Mark 4)
Mixed together the Lentils, Hazelnuts, Albumen, pepper and 15ml Sunflower Oil. Placed this into an oven dish lined with parchment paper and baked 20min in all.
CUCUMBER (20min) CARROT RADISH (20min)
In large frypan, stirred 15ml Sunflower Oil into the Carrots and Radishes, also stirred 10ml Sunflower Oil into the Cucumber and fried on high heat 20min in all.
5min before the end added 5ml Sunflower Oil to the pan, placed the garlic in this to blond before stirring into the Cucumber.
1min before the end stirred the basil into the Cucumber, having reduced heat
At the end of cooking drizzled the reduced tea over the Carrots and Radishes and placed the Cheese on the Cucumber to melt.
Complete protein 20.6g
Saturated fats 12.9g