Lentil Plato with Cavolo Nero and Fennel

single portion
the recipe is written as planned, though executed with 187.5g butter beans and 40g peanut butter instead which changed complete protein to 11.5g and saturated fats to 13.4g.

Plato: first four ingredients mixed together
70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
pepper(gr)
1 Albumen, lightly whisked
30ml Sunflower Oil
375g Fennel, sliced thinnish, stems across, bulb longways, fronds set aside
half a pack of saffron(gr)
200g Cavolo Nero, stems sliced as thin as possible longways, leaves thinnish across
garlic, chopped finely
90g Philadelphia Light

PLATO (20min)
preheated oven to 180C
Placed Plato in metal oven dish lined with parchment paper and baked 20min

FENNEL (20min)
Placed Fennel in frypan with the saffron and stirred in 15ml Sunflower Oil, fried for 20min adding the fronds after about 10min.

CAVOLO NERO (20min)
Placed the stems into frypan with about 10ml Sunflower Oil and fried a couple of minutes then added the leaves.
About 8min before the end added the remaining 5ml or so of Oil to the pan to blond the garlic in before stirring into the Cavolo.
2mins before the end added the Cheese to the pan with 45ml hot water, stirred together before mixing lightly into the Cavolo.

complete protein 19.9g
saturated fats 11.6g