Lentil Plato with Fennel and Courgettes

single portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen, lightly whisked
30ml Sunflower Oil
360g Fennel, sliced medium thin, stems across, bulb longways, fronds set aside
fennel seed
325g Courgettes, sliced into medium rounds
tarragon roughly chopped
90g Philadelphia Light

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

FENNEL (20min)
In medium large frypan stirred the Fennel into 15ml Sunflower Oil and fried 20min in all
10min before the end stirred in the fronds and the fennel seed

In large frypan stirred the Courgettes into 15ml Sunflower Oil and fried 20min in all
4min before the end added half the tarragon to the Courgettes
At the same time, in a jug, blended with a hand blender two Courgette rounds, the Philadelphia and the rest of the tarragon
2min before the end added the tarragon Blend to the Courgettes to heat through but without stirring in

complete protein 19.9g
saturated fats 11.6g