Fennel, Greens with Meatballs and Noodles or Lentil Plato

two portions, one vegetarian one omnivore

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
200g Aberdeen Angus Mince 15% fat
chopped chilli, chopped ginger, ground Szechuan pepper
50g Sunflower Oil
135g Egg Noodles
Soy Sauce
coriander chopped
325g Baby Leaf Greens, sliced thinnish, stems longways, leaves across
70g Table Cheese finely grated
400g Fennel, sliced thinnish, stems across bulb longways, fronds set aside
fennel seed

PLATO (20min)
Preheated oven 180C
Stirred the Hazelnuts into the Albumen then added the Lentils. Placed in parchment lined oven dish and baked 20min.

Fried the chilli, ginger and Szechuan pepper in about 5ml Sunflower Oil till softened but not browned. Mixed into the Minced Beef and shaped into small balls.
Heated pan with 10ml Sunflower Oil and fried the meatballs 5min before adding the Noodles to one side. Seasoned Beef towards the end with salt and the Noodles with Soy Sauce and coriander.

FENNEL (20min)
Fried Fennel and fennel seed in large frypan with 25ml Sunflower Oil, for 20min in all. Added the fronds for the last 10min.

GREENS (20min)
In another frypan with 15ml Sunflower Oil placed the stems of the Greens with the leaves on top and fried 20min in all.
At the end of cooking placed the Cheese on top.

complete protein 53.6g
saturated fats 23.8g

complete protein 22.2g
saturated fats 11.5g