Lentil Plato with Fennel, Spinach and Onion

single portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
garlic finely chopped
90g Onion sliced and roughly chopped
nutmeg(gr) pepper(gr ground cinnamon
350g Fennel sliced medium thin, stems across, bulb longways, fronds set aside
mixed herbs
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 20cm tin lined with parchment paper
Baked 20min

SPINACH (20min) ONION (20min)
In medium large frypan stirred the Onion, nutmeg and pepper into 7.5ml Sunflower Oil, also stirred the Spinach in 7.5ml Sunflower Oil and fried both 20min in all
10min before the end added the cinnamon to the Onion
7min before the end added 5ml Sunflower Oil to the pan, placed the garlic in this to blond then stirred into Spinach

FENNEL (20min)
In small frypan stirred the Fennel into 10ml Sunflower Oil and fried 20min in all
10min before the end added the fronds and mixed herbs
4min before the end in a jug with a hand blender, blended the Philadelphia, mixed herbs and a couple of pieces of Fennel, blended till smoothish and
2min before the end added to the Fennel in the pan to heat through without stirring too much

complete protein 19.9g
saturated fats 11.6g