Carrot Fennel Lentil Plato Filo Pie

individual portion

70g Puy Lentils cooked 20min
40g toasted Pine Nuts
1 Albumen lightly whisked
2 sheets Filo Pastry
30ml Sunflower Oil
320g Carrots sliced into medium rounds
260g Fennel sliced medium thin, stems across, bulb longways, fronds set aside
small amount of chilli chopped
1/4 teaspoon fennel seed
30g 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 over two sheets of Filo Pastry, folded to just larger than the 21x16x6cm glass oven dish, placed in the dish, fully lined with parchment paper

CARROTS (15min)
In medium large frypan fried the Carrots in 15ml Sunflower Oil for 15min
about 10min before the end added the chilli

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min
19min before the end added the fronds and fennel seed

After the above are cooked

Neatly placed the Fennel on the Plato
Spread the Carrots on the Fennel
Covered with the Cheese
Baked another 10min at 180°C

complete protein 22.2g
saturated fats 11.8g
uncompleted legume protein 5.6g