Curly Kale Celeriac Lentil Plato Bake

two portions
this is intended for today and tomorrow
half served on Monday, the rest reheated on Tuesday in pre-heated oven to 180°C for 35min
for crunchy Lentils, placed Lentil side up for the first 25min; Kale side up and halved for more even heat distribution for the last 10min

140g Puy Lentils cooked 20min
80g roasted chopped Hazelnuts
4 Albumen
180g Philadelphia Light
60ml Sunflower Oil
800g Celeriac sliced into medium thin wedges about the same size
350g pre sliced Curly Kale parboiled 8min, cooking stopped with cold water and squeezed when cold
about 25g parsley roughly sliced
1\2 teaspoon garlic granules
small amount of chilli powder
1\2 teaspoon celery seeds

Preheated oven to 180°C

PLATO (15min)
Prepared the Plato, lightly whisked 2 Albumen, then stirred in the Hazelnuts and Lentils
Spread the Plato out onto a 32cm/3.85L oven dish fully lined with parchment paper
Baked 15-20min

CELERIAC (15min)
In large frypan fried the Celeriac in 30ml Sunflower Oil for 15min
10min before the end added the celery seed

CURLY KALE (15min)
In medium large frypan fried the Curly Kale in 30ml Sunflower Oil for 15min
10min before the end added the garlic and chilli

After the above are all cooked

PLATO BAKE (20min)
Spread the Celeriac over the Plato evenly
Spread the Kale evenly over the Celeriac

In a jug with 2 Albumen, the parsley and the Philadelphia, blended the ingredients with hand blender until fairly smooth, then poured carefully over the Kale, keeping the Kale well covered from the heat

Baked another 20min at 180°C

complete protein 22.5g
saturated fats 11.8g
uncompleted legume protein 9.2g