Fennel Broccoli Lentil Plato Bake

individual portion
please note:
to puree as intended the Broccoli probably needs to be boiled first
and this timing leaves the Bake undercooked

70g Puy Lentils cooked 20min
40g toasted Pine Nuts chopped in mini chopper
2 Albumen
90g Philadelphia Light
30ml Sunflower Oil
320g Tenderstem Broccoli florets separated stems sliced thinly longways
220g Fennel bulb sliced thinly longways stems across, fronds set aside
7g thyme, mostly leaves
1 large clove garlic finely chopped

Preheated oven to 180°C

PLATO (10min)
Prepared Plato by stirring together 1 Albumen, Pine Nuts and Lentils
Right before cooking spread the Plato onto 21x16x6cm thick oven dish fully lined with baking paper
Baked 10min

BROCCOLI (10min)
In medium large pan fried the Broccoli stems in 15ml Sunflower Oil for 10min
8min before the end added the florets
After cooking stirred in the Cheese and transferred some into jug with 1 Albumen blended with hand blender then mixed in with the rest in the pan

FENNEL (10min)
In small frypan fried the Fennel in 10ml Sunflower Oil for 10min
7min before the end added the fronds and thyme
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Fennel

PLATO BAKE (15min)
Spread the Broccoli mixture onto the Plato
Covered with the Fennel
Baked 15min

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