Lentil Plato with Onion, Spinach and Courgette

single portion

70g Puy Lentils, cooked 20min
40g Pine Nuts
1 Albumen lightly whisked
30ml Sunflower Oil
250g frozen Spinach, thawed and squeezed
garlic finely chopped
150g (1 medium) red Onion, sliced thin to medium
nutmeg(gr) pepper(gr)
30g Wensleydale Cheese sliced small
250g (1 medium) Courgette sliced into medium rounds
tarragon

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

SPINACH (20min) COURGETTE (20min)
In medium large frypan, stirred about 9ml Sunflower Oil into the Spinach, 8ml Sunflower Oil into the Courgette and fried both 20min separately
10min before the end added tarragon to the Courgette
5min before the end added about 5ml Sunflwoer Oil to the pan to let the garlic blond in this before stirring into the Spinach

ONION (20min)
In small frypan stirred about 8ml Sunflower Oil into the Onion and fried 20min in all
13min before the end added the ground spiced
At the end of cooking added the Cheese on top

complete protein 18.1g
saturated fats 11.4g

W 197 abcd


Sable round brushes, colours and paper:
n.5 Raw Sienna
n.8 Amethyst Genuine (unused)
n.4 Lapis Lazuli Genuine
Watercolour paper NOT 280gsm 38 x 28cm