Lentil Plato, Courgettes and Sweet Potato

individual portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
15ml Sunflower Oil
220g Sweet Potato
450g Courgettes, sliced into medium long chunks
tarragon, larger stems removed, leaves slightly sliced
mixed herbs
garlic finely chopped
30g Doux de Montagne, sliced small

SWEET POTATO (70min)
Heated oven to 210°C
Halved the Potato longways, wrapped in foil, loose but closed
Baked for 45min at high temp then reduced to 180°C to accomodate the Plato
2min before the end placed the Cheese in the middle of Potato and put back in oven to melt a little

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

COURGETTES (20min)
In medium large frypan fried the Courgettes in 15ml Sunflower Oil for 20min
10min before the end added the mixed herbs
8min before the end added the garlic and let blond in the pan before mixing into the Courgettes
1min before the end added the tarragon