Lentil Plato with Carrot and Choi Sum

individual portion

70g Puy Lentils
40g toasted flaked Almonds
1 Albumen lightly whisked
30ml Sunflower Oil
280g Carrots cut into quite long chunks
large slice of ginger quite finely chopped
220g Choi Sum stems and core cut into similar medium pieces, leaves left whole
1 clove garlic finely chopped
90g Philadelphia Light

Preheated oven to 180°C

PLATO (20min)
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

CARROTS (20min)
In small frypan fried the Carrots in 10ml Sunflower Oil for 20min
8min before the end added 5ml Sunflower Oil to the pan and let the ginger colour nicely in this before stirring into the Carrots

CHOI SUM (10min)
In medium large frypan fried the Choi Sum stems in 10ml Sunflower Oil for 10min
5min before the end added the leaves on top and stirred in
4min before the end added 5ml Sunflower Oil to the pan and let the garlic colour in this before stirring into the Choi Sum
2min before the end added 30ml hot water and the Philadelphia Light to the pan stirring well together but not too much into the Choi Sum

complete protein 19.9g
saturated fats 11.6g
uncompleted legume protein 6.8g