Sleepy Courgettes and Pesto with Lentils and Sweet Potato

individual portion

70g Puy Lentils
250g Onion roughly sliced thinly
45ml Sunflower Oil
150g Sweet Potato, halved longways
350g Courgettes, sliced into medium thin half circles
1 Albumen
30g Basil roughly sliced
1 clove garlic roughly sliced minus the green centre
40g toasted Pine Nuts chopped in a mini chopper
30g Table Cheese eg Twineham Grange, finely grated

Pre-heated oven to 200°C

ALBUMEN (10min)
Boiled one egg 10min
Added the Albumen to the Courgettes (but it did not enjoy being baked 60min)

Placed a large piece of foil in 20cm tim
Placed the Sweet Potato on a square of parchment paper on the foil
Closed the foil well
Baked 60min

Placed a very large piece of foil in 20cm tin (some Courgettes were a little burned in this – glass or ceramic may be preferable)
Placed a large piece of parchment paper on the foil making a hollow
Placed the Courgettes, Albumen and 15ml Sunflower Oil in the hollow
Folded the parchment over the Courgettes
Closed the foil well all around
Baked 60min
At the end of cooking mixed the Courgettes into the Pesto below

LENTILS (20min)
Boiled the Lentils 20min
At the end of cooking drained well then stirred into the Onions

ONIONS (20min+)
In medium large frypan fried the Onion in 15ml Sunflower Oil for 20min
5min before the end of cooking ground some pepper over the Onions
Placed back on high heat a minute or two when the Lentils were stirred in, till warmed through

PESTO (3-4min)
Placed the Basil, garlic and 15ml Sunflower Oil in a jug for blending
Blended with hand blender as far as possible
Added the chopped Pine Nuts and continued to blend
Added the Cheese and continued to blend until smooth

complete protein 20.6g
saturated fats 12.9g
uncompleted legume protein 9.2g