Lentil Plato with Onion, Tomato and Sweet Potato

single portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen, lightly whisked
1.5 sheets Filo Pastry
60ml Sunflower Oil approximately
230g Sweet Potato
30g Table Cheese, finely grated
Sage leaves
400g baby Tomatoes, halved
garlic chopped
150g Onion approximately, sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon
frozen Orange peel from 28 November
Orange Marmalade eg St Dalfour Thick Cut Orange

SWEET POTATO (about 70min)
Halved the clean Potato and loosely wrapped in foil
Baked about 70min at 210°C for about 45min then lowered to 180°C for the remaining time with the Plato

PLATO (20min)
Prepared Plato by mixing together the first three ingredients
Placed the three squares of filo brushed with some Sunflower Oil on a 20cm tin lined with parchment paper and tucked under the edges
Made a small circle of the Plato on the filo sheets
Baked in the hot (190°C) oven for 20min

ONION (20min)
In small frypan stirred about 10ml Sunflower Oil into the Onions and fried 20min
13min before the end added the nutmeg and pepper
10min before the end added the Orange peel and cinnamon
At the end over high residual heat added the Orange Marmalade

SAGE (5min) Tomato (10min)
In medium large frypan with about 15ml Sunflower Oil fried the Sage leaves preferably till crispy, about 5min then set aside

In the same pan with another 10ml Sunflower Oil approximately, fried the Tomatoes 10min
5min before the end added the garlic with another 5ml Sunflower Oil to blond if possible before adding to the Tomatoes

served the Sage and Cheese with the Potato and the Onion mixture on the Plato

complete protein 28.2g
saturated fats 14.6g