Lentil Plato with Fennel and Cavolo Nero

single portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
pepper(gr)
30ml Sunflower Oil
340g Fennel sliced thinnish stems across, bulb longways, fronds set aside
saffron threads(gr)
30g Table Cheese finely ground
220g Cavolo Nero stems sliced thin diagonally, leaves thinnish across
red chilli, sliced into thin strips

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

FENNEL (20min) CAVOLO NERO (20min)
In medium large frypan stirred the Fennel and saffron into 15ml Sunflower Oil, also stirred the Cavolo stems into 15ml Sunflower Oil and fried both 20min in all
15min before the end placed the chilli and Cavolo leave onto the stems and continued frying
10min before the end added the fronds to the Fennel
At the end of cooking placed the Cheese on top of the Fennel to melt a little

complete protein 23g
saturated fats 11.1g