Lentil Plato with Carrots and Courgettes

single portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
450g Courgettes cut into medium long chunks
fennel seed
30g Emmenthal Cheese slices cut into small squares
100g Carrot, sliced into medium long chunks
2 cloves(gr)
ginger cut into matchsticks
coriander leaves chopped

PLATO (20min)
Preheated oven to 180°C
Prepared Plato by mixing together the first three ingredients
Made Plato into a small circle on a 20cm metal oven dish lined with parchment paper
Baked 20min

In medium large frypan stirred the Courgettes and fennel seed into 20ml Sunflower Oil and fried 20min in all
At the end of cooking placed the Cheese on the Courgettes to melt a little

CARROTS (16min)
In small frypan stirred the Carrots and cloves into 10ml Sunflower Oil and started frying
11min before the end added the ginger
8min before the end had to take off the heat as Carrots were ready
2min put back on heat
1min before the end added the coriander

complete protein 21.8g
saturated fats 10.9g