Tomato Fennel Lentil Plato Bake

individual portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
2 Albumen
30g Table Cheese eg Waitrose Vegetarian Italian Hard Cheese, finely grated
30ml Sunflower Oil
350g Fennel, sliced and chunkily chopped, fronds set aside
240g Baby Tomatoes, halved
1 teaspoon fennel seed
1 teaspoon mixed herbs
1/2 teaspoon garlic granules
small amount of chilli powder

Pre-heated oven to 180°C

PLATO (15min)
Prepared the Plato by stirring together 1 Albumen, the Hazelnuts and Lentils
Spread onto a 21x16x6cm thick oven dish fully lined with parchment paper
Baked 15min

FENNEL (15min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 15min
5min before the end added the fronds

TOMATOES (10min)
In medium large frypan fried the Tomatoes in 15ml Sunflower Oil for 10min
5min before the end added the garlic, chilli and mixed herbs

PLATO BAKE (15-20min)
After all the cooking above, transferred about 1/4 of the Fennel to a jug with 1 Albumen and blended with a hand-blender
Stirred the Fennel into the pan with the Tomatoes and stirred this into the jug with the Fennel
Spread the Fennel/Tomato mixture on the Plato
Covered with the Cheese
Baked 15-20min

complete protein 25.6g
saturated fats 11.3g
uncompleted legume protein 9.2g