Lentil Plato with Fennel and Pak Choi

single portion

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
275g Fennel sliced thinnish, stems across, bulb longways, fronds set aside
fennel seed
30g Table Cheese finely grated
320g Pak Choi, stems cut into square bitesize pieces, leaves sliced wide
chilli quite thinly sliced
ginger chopped
coriander roughly chopped fine

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

FENNEL (20min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 20min
10min before the end added the fennel seed and the fronds
At the end of cooking placed the Cheese on top

PAK CHOI (15min)
In medium large frypan fried the Pak Choi stems in 10ml Sunflower Oil for 15min
10min before the end added 5ml Sunflower Oil to the pan and fried the ginger and chilli in this for a minute or two until it starts to colour then stirred into the stems
8min before the end added the leaves
1min before the end stirred in the coriander

complete protein 23g
saturated fats 11.1g