Lentil Plato with Fennel and Pak Choi

individual portion

70g Puy Lentils, cooked 20min
40g toasted Pine Nuts
1 Albumen, lightly whisked
30ml Sunflower Oil
350g Pak Choi, stems sliced into squares, leaves wide
ginger in thin matchsticks
garlic finely chopped
330g Fennel, sliced medium thin, stems across, bulb longways, fronds set aside
fennel seed
30g Table Cheese, finely grated

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 fronds
At the end of cooking placed the Cheese on top

PAK CHOI (150min)
In medium large frypan, fried the stems of the Pak Choi for 15min in 10ml Sunflower Oil
10min before the end added 5ml Sunflower Oil to the pan and placed the garlic and ginger in this to colour a little before stirring into the Pak Choi stems
7min before the end added the leaves

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