Lentil Plato, Pak Choi and Sweet Potato

single portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
15ml Sunflower Oil
250g Pak Choi, stems sliced into medium squares, leaves medium wide
lemon, some peel without pith, just the yellow peel sliced into very thin slivers and parboiled 15min
ginger, sliced into thinnish slivers
chilli, sliced into thinnish slivers
coriander, roughly chopped
200g Sweet Potato, halved longways
30g Doux de Montagne cheese, randomly sliced

SWEET POTATO (about 75min)
Wrapped the Potato in foil, loosely but closed
Baked at 210°C for 48min then lowered the temperature to 180°C to accomodate the Plato for the remainder of the time
At the end of cooking placed the Cheese in the middle of the Potato and placed back in still warm oven for a minute or two to start melting the Cheese

PLATO (20min)
Prepared the Plato by mixing together the first three ingredients just before cooking
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked in oven with Potato at 180°C for 20min

PAK CHOI (15min)
In medium large frypan fried the Pak Choi stems, ginger and chilli, in 15ml Sunflower Oil for 15min
8min before the end added the lemon peel to the stems and added the leaves
1min before the end placed the coriander in the pan separately from the Pak Choi and only slightly mixed when ready

complete protein 20g
saturated fats 8.7g
6.8g uncompleted legume protein