Lentil Plato and Courgettes

individual portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
15ml Sunflower Oil
550g Courgettes, cut into medium long chunks
30g basil roughly sliced
1 clove garlic finely chopped
30g Table Cheese

Preheated oven to 180°C

PLATO (20min)
Prepared Plato by mixing the first three ingredients
Made a small circle of the Plato on 20cm tin lined with parchment paper
Baked 20min

In medium large frypan fried the Courgettes in 10ml Sunflower Oil for 20min
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Courgettes
1min before the end stirred in the basil
At the end of cooking put the Cheese on top

complete protein 20.6g
saturated fats 9.7g
uncompleted legume protein 9.2g