Chicory Onion Lentil Plato Bake

individual portion

70g Puy Lentils cooked 20min
240g Red Chicory some core removed before and after parboiling 10min, then quartered
40g toasted Pine Nuts
1 Albumen
30g Doux de Montagne, sliced into 4 triangles
30ml Sunflower Oil
260g Onions, sliced very thinly
1 teaspoon mixed herbs
1/2 teaspoon tarragon

Pre-heated oven to 180°C

PLATO (14min)
Prepared Plato by stirring together ! Albumen, Pine Nuts and Lentils
Right before cooking spread the Plato on 21x16x6cm thick oven dish fully lined with baking paper
Baked 14min

CHICORY (14min)
In medium large frypan fried the Chicory in 15ml Sunflower Oil for 14min
1min before the end added the herbs

ONIONS (14min)
In small frypan fried the Onions in 15ml Sunflower Oil for 14min until caramelized

PLATO BAKE (15min)
After cooking
Spread the Onions on the Plato
Placed the Chicory cut side down neatly on the Onions
Placed the Cheese neatly on the Chicory
Baked 15min

complete protein 17.6g
saturated fats 10.5g
uncompleted legume protein 9.2g