Lentil Plato with Carrot and Pumpkin

single portion plato, double portion veg
for the Pumpkin the flavours are from Jamie Oliver’s Roasted Squash recipe

70g Red Lentils, cooked 25min, draining the Lentils well
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
30g Table Cheese, finely grated
30ml Sunflower Oil
1Kg Green Pumpkin, halved, quartered and each quarter divided into three or four
pepper, coriander, fennel seed, marjoram, chilli powder, garlic powder all ground together
550g Carrots, sliced into medium rounds
ginger, sliced not too small
1 Nutty Bread Roll

Preheated oven to 210°C
Placed the Pumpkin wedges, skin side down, and Carrot rounds into large oven dish, drizzled over both the 30ml Sunflower Oil, sprinkled evenly the herbs and spices from (pepper to garlic) over the Pumpkin
and the ginger and cloves over the Carrots
Baked 50min in all
22min before the end lowered the temperature to 180°C to cater for the Plato

PLATO (20min)
A few minutes before starting lowered the oven temperature to 180°C
Prepared the Plato by mixing together the first three ingredients
Made a small circle of the Plato in a small metal oven dish lined with parchment paper
Baked 20min

Served with the warm Nutty Bread

complete protein 27.9g
saturated fats 11.9g