Tomato Celeriac Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen
90g Philadelphia Light mixed with 30ml hot water
30ml Sunflower Oil
450g Celeriac cut into medium slices and then about 2cm squares
350g Baby Tomatoes halved
1 teaspoon celery seed
1 teaspoon mixed herbs
1/2 teaspoon garlic granules
small amount of chilli powder

Pre-heated oven to 180°C

PLATO (10min+)
Prepared the Plato by mixing together the Albumen, Hazelnuts and Lentils
Right before baking spread the Plato on 21x16x6cm thick oven dish fully lined with parchment paper
Baked 10min plus the time of adding the Cheese to the Celeriac

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

CELERIAC (10min)
In small frypan fried the Celeriac in 15ml Sunflower Oil for 10min
5min before the end stirred in the celery seed

PLATO BAKE (15min)
After the cooking
Added the diluted Cheese to the Celeriac and stirred in while in the pan
Spread this onto the Lentils
Covered with the Tomatoes
Baked 15min

complete protein 17.5g
saturated fats 11.8g
uncompleted legume protein 9.2g