Lentil Plato with Chicory and Broccoli

single portion

70g Puy Lentils, cooked 20min
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
30ml Sunflower Oil
350g Chicory, parboiled 10min, some core removed before and after cooking
30g Wensleydale Cheese, crumbled
250g Tenderstem Broccoli, leaves and florets whole, stems sliced thinnish on the diagonal
basil sprigs, roughly chopped

PLATO (20min)
Preheated oven to 180°C
Prepared the Plato by mixing together the first three ingredients
Made a circle of the Plato in a metal oven dish lined with parchment paper
Baked 20mins

CHICORY (20min)
In large frypan with 15ml Sunflower Oil fried the Chicory and pepper for 20min
At the end of cooking stirred in the Cheese to melt

BROCCOLI (20min)
In medium large frypan stirred the Broccoli stems into 15ml Sunflower Oil and fried 20min
15min before the end added the florets and leaves
2min before the end added the basil

complete protein 18.1g
saturated fats 11.4g