Lentil Plato with Fennel, Spinach and Onion

single portion

70g Puy Lentils, cooked 20min
40g roasted, chopped Hazelnuts
1 Albumen, lightly whisked
30ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
garlic, chopped
mixed herbs
100g Onion, sliced and roughly chopped
nutmeg(gr) pepper(gr)
350g Fennel, sliced thinnish, stems across, bulb longways, fronds set aside
saffron(gr)
30g Table Cheese, finely grated

PLATO (20min)
preheated oven to 180°C
prepared Plato by mixing together the first three ingredients
placed Plato on 20cm metal tin lined with parchment paper
baked 20min

FENNEL (20min)
In large frypan stirred the Fennel, saffron and 10ml Sunflower Oil together, fried 20min but with about 10min remaining transferred this to the medium large frypan below to create a steamier cooking for the vegetables. Added the fronds a few minutes before the end and placed the Cheese on top to melt when finished cooking.

SPINACH (20min) ONION (20min)
In medium large frypan, mixed the Onions, nutmeg, pepper and about 5ml Sunflower Oil together, also about 10ml Sunflower Oil with the Spinach and mixed herbs; fried 20min in all.
6min before the end added about 5ml Sunflower Oil to the pan and placed the garlic in this to blond before adding to the Spinach.

complete protein 20.6g
saturated fats 11.3g