Lentil Plato with Chicory and Sweet Potato

single portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
15ml Sunflower Oil
280g Sweet Potato scrubbed clean
40g Somerset Brie sliced thinnish
200g Red Chicory some of the core removed before and after parboiling 10min in water and the juice of half a lemon to maintain the colour, then drained and quartered

Preheated oven to 210°C
Loosely wrapped the Potato in foil and baked 38min
Lowered temperature to 180°C for the Plato and cooked another 22min
Halved the Potato and raised the temperature to 210°C and cooked another 15min

PLATO (20min)
Prepared Plato by mixing together the first three ingredients
Made a small circle in a 20cm tin lined with parchment paper
Baked with the Potato at 180°C for 20min but raised temp to 190°C halfway through

CHICORY (20min)
In medium large frypan with 15ml Sunflower Oil fried the Chicory and pepper 20min
In the last minute added the Brie to the pan to melt

Served Lentil and Plato with some Brie
then the Potato, when ready, with the remaining Brie, like a Raclette

complete protein 18.3g
saturated fats 9.1g