Lentil Plato with Baby Leaf Greens and Carrots

single portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
400g Baby Leaf Greens, thick core removed, stems sliced finely, leaves thinnish
Szechuan pepper(gr) cloves(gr) ground cinnamon
30g Emmenthal Cheese finely sliced
about 100g Carrot cut into matchsticks
ginger cut into matchsticks

PLATO (20min)
preheated the oven to 180C
Stirred the first three ingredients together then poured the mixed Plato into a metal oven dish lined with parchment paper and baked 20min

GREENS (20min) CARROT (20min)
Added the Carrot with the ginger and the stems of the Greens separately into large frypan. Poured 15ml Sunflower Oil over both Carrots and Greens, started to fry, stirred the Oil into both sections then placed the Green leaves on top of the stems. Sprinkled the pepper, cloves and cinnamon over the Greens and fried both veg 20min in all.
At the end of cooking time added the Cheese to the Greens.

complete protein 21.8g
saturated fats 10.4g