Fennel Cavolo Nero Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen
30g Doux de Montagne thinly sliced
30ml Sunflower Oil
300g Fennel thinly sliced bulb longways, stem across, fronds set aside
200g Cavolo Nero thinly sliced

Preheated oven to 180°C

In medium large frypan fried the Cavolo in 15ml Sunflower Oil for 12min

PLATO (10min)
Prepared the Plato by stirring together the first three ingredients
Right before baking, spread the Plato onto 21x16x6cm thick oven dish fully lined with baking paper
Baked 10min

FENNEL (10min)
In small frypan fried the Fennel in 15ml Sunflower Oil for 10min
2min before the end added the fennel fronds

PLATO BAKE (15min)
After cooking
Spread the Cavolo on the Plato and flattened
Spread the Fennel on the Cavolo and flattened
Placed the Cheese slices evenly on top
Baked 15min

complete protein 20g
saturated fats 10.3g
uncompleted legume protein 6.8g