Leek Celeriac Lentil Plato Bake

individual portion
kind of inspired by the Leek tart (Quiche di Porri) in The Vegeterranean, thankful for the idea

70g Puy Lentils, cooked 20min
40g toasted flaked Almonds
2 Albumen
30g Cheddar Cheese finely grated
30ml Sunflower Oil
400g Leeks sliced quite thin
230g Celeriac sliced quite thin then into small cubes about 1-3cm
2 cloves garlic finely chopped
1 teaspoon mixed herbs

Pre-heated oven to 180°C

LEEKS (14min)
In medium large frypan fried the Leeks in about 15ml Sunflower Oil for 14min
7min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Leeks

PLATO (12min)
Prepared Plato by mixing together 1 Albumen, Almonds and Lentils
Spread the Plato on 21x16x6cm thick oven dish fully lined with parchment paper
Baked 12min

CELERIAC (12min)
In small frypan fried the Celeriac in about 10ml Sunflower Oil for 12min
7min before the end added the mixed herbs

PLATO BAKE (15min)
After cooking transferred about 3 tablespoons of the Leeks to a jug with 1 Albumen and blended with hand blender only for a minute
Stirred in the rest of the Leeks
Lightly stirred the Leek mixture into the Celeriac in the pan
Placed the Leek/Celeriac mixture on the Plato
Covered with the Cheese
Baked 15min

complete protein 26g
saturated fats 11.4g
uncompleted legume protein 6.8g