Lentil Plato with Chard and Fennel

single portion

70g Puy Lentils cooked 20min
40g Pine Nuts
1 Albumen lightly whisked
30ml Sunflower Oil
200g Rainbow Chard, stems sliced medium across, leaves also quite wide
garlic finely chopped
lemon
360g Fennel, sliced thinnish, stems across, bulb longways, fronds set aside
fennel seed
30g Table Cheese finely grated

PLATO (20min)
Preheated oven to 180°C
Prepared the 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 fronds
At the end of cooking added the Table Cheese

CHARD (15min)
In medium large frypan fried the Chard stems in 10ml Sunflower Oil for 15min
10min before the end added 5ml Sunflower Oil to the pan, let the garlic blond in this a few minutes before stirring into the Chard
8min before the end added the leaves to the pan separately from the stems
1min before the end squeezed some lemon juice on and stirred the Chard all together

complete protein 20.6g
saturated fats 11.3g
9.2g uncompleted Legume protein