Lentil Plato with Courgette and Squash

single portion

70g Puy Lentils cooked 20min
40g toasted Pine Nuts
1 Albumen, lightly whisked
30ml Sunflower Oil (and 15ml already in the Squash)
325g Courgette, sliced into medium rounds
garlic chopped fine
basil roughly sliced
Squash cooked previously, peeled and cut into bite size pieces
Nutmeg(gr) pepper(gr) ground cinnamon
30g Table Cheese

PLATO (21min)
Preheated oven to 180°C
Prepared Plato by mixing first three ingredients together
Made small circle of Plato in 20cm tin lined with parchment paper
Baked 21min

In medium large frypan with 10ml Sunflower Oil fried the Courgettes for 21min in all (started by searing on high heat and then lower to retain the moisture)
7min before the end added the garlic to the pan and let it blond before adding to the Courgettes
1min before the end stirred in the Basil

SQUASH (21-22min)
In small frypan with lid stirred together the previously cooked Squash, nutmeg, pepper and 15ml Sunflower Oil
Fried 21-22min in all
12min before the end added the cinnamon to the Squash and 5ml Sunflower Oil, stirred and fried
1min before the end added the Cheese to the Squash and pan to melt

complete protein 20.6g
saturated fats 12.9g