Lentil Plato with Broccoli and Onions

single portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
pepper(gr)
220g Tenderstem Broccoli, florets and leaves kept smallish, stems lightly chopped in mini-chopper
garlic chopped
basil roughly chopped, pepper(gr), mixed herbs all in a jug
350g Onions, roughly sliced thinnish
mixed herbs
chives sliced medium
30g Table Cheese finely grated

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

ONIONS (20min) BROCCOLI (15min)
In medium large frypan stirred 15ml Sunflower Oil into the Onions and mixed herbs. Fried 20min in all.
15min before the end stirred the Broccoli stems into about 10ml Sunflower Oil and fried
12min before the end added the florets to the stems, stirred and continued frying
7min before the end added 5ml Sunflower Oil to the pan, placed the garlic in this to blond before stirring into the Broccoli
4mins before the end added the chives to the Onions
also, to make a ‘sauce’, added about 2 tablespoons of the Onion to the jug and a few pieces of the Broccoli stems and garlic, poured about 50ml hot water into the jug and blended with hand blender
2min before the end poured the sauce into the frypan to evaporate and thicken
At the end of cooking added the Cheese to the ‘sauce’

complete protein 20.6g
saturated fats 11.3g