Lentil Plato with Carrots, Chard and Parphimber

single portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
300g Carrots sliced into medium chunks
250g Rainbow Chard, sliced medium thin across, stems separately
garlic finely chopped
Cucumber sliced thinnish
Parsley roughly chopped
90g Philadelphia Light

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

CARROTS (20min)
In small frypan stirred the Carrots into 15ml Sunflower Oil and fried 20min in all
For the last 5min moved them to the frypan with the Chard

CHARD (15min)
In medium large frypan with 10ml Sunflower Oil fried the Chard stems for 15min in all
10min before the end added the leaves
8min before the end added 5ml Sunflower Oil to the pan with the garlic to blond before mixing into the Chard
6min before the end added the Carrots to this pan separately

PARPHIMBER (Parsley Philadelphia and Cucumber)
Placed the Cucumber in a glass oven dish with lid and microwaved 9min stirring every 3min to cook and dry out a little
In a jug with the Parsley and Philadelphia added the Cucumber and blended with hand blender till vaguely smooth
3-4min before the end of cooking added the Parphimber to the small frypan to heat through and dry a little

complete protein 17.5g
saturated fats 11.8g