Lentil Fillo with Peas and Courgettes

single portion

80g Puy Lentils, cooked 20min
40g toasted Pine Nuts
1.5 sheets Filo pastry to make three squares
1 Onion (about 150g) roughly sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon
orange peel parboiled 15min (see 28 November) thawed from frozen
15ml Orange marmalade eg St Dalfour thick cut orange
45ml Sunflower Oil
150g frozen Peas parboiled 3min cooled
420g Courgettes, sliced into medium long chunks
mixed herbs
lemon wedge

ONION à l’orange (19min)
In small frypan, fried the Onion in 10ml Sunflower Oil for 19min
11min before the end added the three ground spices
9min before the end added the fine orange peel
1min before the end added the orange marmalade

Preheated oven to 180°C
Prepared Fillo by stirring together the cooled Lentils and the Pine Nuts
Brushed a Filo square with some of 5ml Sunflower Oil, then placed one third of the Lentil mixture (about 4Tbl) in the middle with one third of the Onion à l’Orange mixture spread flat on top, then folding to make a kind of parcel
Placed the parcel, folded side down, on a 20cm tin lined with parchment paper
Repeated with the other two squares of Filo
Baked 20min

Green Paste (2min)
In a jug placed the roughly chopped chives, some mixed herbs, tarragon and about 2Tablespoons of the parboiled Peas
4min before the end of cooking time added about 5 pieces of the Courgettes to the jug and blended with a hand blender adding 60ml hot water
2min before the end of cooking added this Paste separately to the medium large pan and heated with some ground pepper

PEAS (8min)
In small frypan (cleaned) fried the remaining Peas in 10ml Sunflower Oil
5min before the end added the tarragon

In medium large frypan fried the Courgettes in 15ml Sunflower Oil
5min before the end added the mixed herbs

Added a slice of lemon to serve

complete protein 11.1g
saturated fats 8.5g
15g uncompleted legume protein