Tomato Courgette Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen
2 sheets Filo Pastry
30g Table Cheese finely grated
30ml Sunflower Oil
450g Courgettes sliced into chunky matchsticks
270g Baby Tomatoes halved
2 cloves garlic finely chopped
13g thyme leaves peeled off backwards in the lower part and pulled off the top (6-7g would probably be good)

Pre-heated oven to 180°C

PLATO (12min)
Prepared the Plato by stirring together the Albumen, Hazelnuts and Lentils
Right before baking folded the Filo sheets to just wider than 21x16x6cm thick oven dish
Placed them on the dish and spread the Plato evenly on top
Baked 12min

COURGETTES (12min)
In medium large frypan fried the Courgettes in 15ml Sunflower Oil for 12min
8min before the end stirred in the thyme

TOMATOES (12min)
In small frypan fried the Tomatoes in 10ml Sunflower Oil for 12min
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Tomatoes

PLATO BAKE (15min)
After cooking
Spread the Courgettes onto the Plato and flattened
Spread the Tomatoes evenly onto the Courgettes
Covered with the Cheese
Baked 15min

complete protein 24.2g
saturated fats 11.5g
uncompleted legume protein 5.6g