Lentil Plato with Courgettes and Onions

single portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
400g Courgettes sliced into chunky sticks
90g Philadelphia Light
200g Onions, sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon

PLATO (20min)
preheated oven to 180C
prepared the Plato by mixing the first three ingredients together
placed the Plato into a metal oven dish lined with parchment paper
baked 20min

COURGETTES (20min) ONION (20min)
In large frypan, stirred the Onions, nutmeg and pepper into 15ml Sunflower Oil then added the cinnamon
separately stirred the Courgettes and tarragon into 15ml Sunflower Oil
fried both 20min in all
4min before the end blended with a blender a couple of pieces of Courgette, some tarragon, the Philadelphia and 30ml hot water to make a sauce.
1min or so before the end added the sauce to the Courgettes to warm through

complete protein 19.9g
saturated fats 11.8g