Lentil Plato with Carrots and Chicory

single portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
35g Chèvre Roll, two slices
30ml Sunflower Oil
450g Chicory, a little core removed, parboiled 10min, then quartered
two quarter teaspoons cocoa powder
275g Carrots cut into medium long chunks
5 cloves(gr)
ginger chopped

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
Placed the two circles of Chèvre on the Plato
Baked 20min

CHICORY (20min)
In medium large frypan fried the Chicory in 15ml Sunflower Oil for 20min
1min before the end added the cocoa to the Chicory and stirred in well on both sides

CARROTS (20min)
In small frypan fried the Carrots in 10ml Sunflower Oil for 20min
10min before the end stirred in the cloves
5min before the end added 5ml Sunflower Oil to the pan and fried the ginger in this until it colours a little then stirred into the Carrots

complete protein 18g
saturated fats 10.8g
9.2 uncompleted legume protein

W 209 abcd

Sable round brushes, colours and paper:
n.4 Italian Venetian Red (unused)
n.8 Perylene Green (unused)
n.6 Permanent Magenta
Watercolour paper NOT 280gsm 38 x 28cm