Plato, Tomato, Fennel, Lentil, Filo Bake

individual portion
the Fennel is very stringy when blended so perhaps better to chop it very small before frying and then mixing in the cheese

70g Puy Lentils, cooked 20min
40g roasted, chopped Hazelnuts
1 Albumen lightly whisked
2 sheets Filo pastry
30ml Sunflower Oil
300g Fennel sliced medium longways, stems across, fronds set aside
1tsp fennel seed
250g baby Tomatoes, halved
10g thyme, leaves only, removed the stems
1 very large garlic clove, finely chopped
30g Table Cheese, finely grated

Preheated oven to 180°C

FENNEL (17min)
In small frypan, fried the Fennel for 17min in 15ml Sunflower Oil
7min before the end added the fronds and fennel seed
After cooking put the Fennel in a jug and blended with hand blender
Stirred in the Cheese

PLATO FILO BAKE (15min and 15min)
Prepared Plato by mixing together the first three ingredients
Placed the Filo in 21x16x5cm oven dish lined with parchment paper
Spread the lentil mixture on top
Baked 15min timed to be ready when the other vegetables are

TOMATOES (7min)
In medium large frypan fried the Tomato in 7.5ml Sunflower Oil for 7min
4min before the end added 7.5ml Sunflower Oil to the pan and fried the garlic and thyme in this until the garlic takes on colour then stirred into the Tomatoes

After the initial baking
Spread the mashed Fennel over the Plato
and spread the Tomatoes over the Fennel
Baked another 15min at the same temperature

complete protein 24.2g
saturated fats 11.5g
could be 29.8/11.5 as there is 5.6g uncompleted legume protein