Lentil Plato with Fennel and Fine Beans

single portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
200g Fine Beans parboiled 10min
300g Fennel, sliced medium thin, stems across, bulb longways, fronds set aside
fennel seed
130g Onion, sliced and roughly chopped
nutmeg(gr) pepper(gr) ground cinnamon
90g Philadelphia Light

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

ONION (17min) FINE BEANS (12min)
In medium large frypan fried the Onion in 15ml Sunflower Oil for 17min
13mim before the end added the ground spices
12min before the end added the Fine Beans to the pan but continued to cook the Onion separately
4min before the end mixed the Onion and the Beans
2min before the end added the Philadelphia to the pan on medium low heat and blended a little to warm through

complete protein 17.5g
saturated fats 12g
13g uncompleted Legume protein