Pak Choi Spinach Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g toasted Pine Nuts
1 Albumen
30ml Sunflower Oil
250g frozen whole leaf Spinach, thawed and squeezed
350g Pak Choi, stems sliced into medium lengths and width, leaves left whole
1 fairly large clove garlic finely chopped
pinch each of ground nutmeg and pepper
30g Cheese like Cheddar eg Sussex Charmer, finely grated

Preheated oven to 180°C

PLATO (15min)
Prepared Plato by mixing together the first three ingredients
Just before cooking spread the Plato on 21x16x6cm glass oven dish fully lined with parchment paper
Baked 15min

PAK CHOI (15min)
In medium large frypan, fried the Pak Choi stems in 10ml Sunflower Oil for 15min
10min before the end added the leaves
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Pak Choi

SPINACH (15min)
In small frypan fried the Spinach in 15ml Sunflower Oil for 15min
10min before the end added the nutmeg and pepper
At the end of cooking and after cooling just a little, stirred in the Cheese

After all the above are cooked

PLATO BAKE(15min)
Spread the Spinach mixture on the Plato
Sread the Pak Choi on the Spinach and baked 15min still at 180°C

complete protein 18.6g
saturated fats 11.6g
uncompleted legume protein 9.2g