Lentil Plato with Spinach and Fennel

individual portion

70g Puy Lentils, cooked 20min
40g toasted Pine Nuts
1 Albumen, lightly whisked
30ml Sunflower Oil
300g frozen Whole Leaf Spinach, thawed and squeezed
2 cloves garlic chopped fine
7g thyme stems removed, leaves roughly chopped
330g Fennel, stems sliced medium across, bulb thinnish longways, fronds chopped a little and set aside
1/2 tsp fennel seed
40g Doux de Montagne sliced medium thin

PLATO (20min)
Preheated oven to 180°C
Prepared Plato by mixing together the first three ingredients
Made a small circle of the Plato on 20cm tin lined with parchment paper
Baked 20min

SPINACH (20min)
In small frypan fried the Spinach in about 10ml Sunflower Oil for 20min
8min before the end added about 5ml Sunflower Oil to the pan and let the garlic begin to blond in this then immediately added the thyme and fried separately from the Spinach until thyme a little cooked then stirred all together

In another 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

complete protein 19.8g
saturated fats 12.3g
9g uncompleted legume protein