Lentil Plato with Carrots and Broccoli

single portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
250g tenderstem Broccoli florets and leaves left whole, stems made smaller and halved longways
nutmeg(gr) pepper(gr)
400g Carrots sliced into medium rounds
ginger sliced into matchsticks
5 cloves(gr)
90g Philadelphia Light

PLATO (20min)
Preheated oven to 190°C
Prepared the Plato by mixing together the first three ingredients
Made a small circle of the Plato on a 20cm tin lined with parchment paper
Baked 20min

BROCCOLI (20min)
In medium large frypan stirred the Broccoli stems into 15ml Sunflower Oil and fried 20min in all
15min before the end added the florets and leaves
10min before the end added the nutmeg and pepper

CARROTS (20min)
In large frypan with 15ml Sunflower Oil fried the Carrots for 20min in all
6min before the end added the ginger and cloves, to take on a little colour before adding most of the ginger and three large pieces of Carrot to the Philadelphia in a jug to be blended with hand blender and added to the pan with the Carrots to warm through but without stirring too much

complete protein 17.5g
saturated fats 11.8g