Mango chutney baked feta with lentils
Per serving
Pack in three of your 5-a-day with a baked feta and lentil salad, using mango chutney as a glaze for the cheese. An easy veggie supper for two
Ingredients
2 serv.- pack feta↗200g g
- mango chutney1 tbsp tbsp
- natural yogurt↗150ml ml
- small handful mint↗
finely chopped
- small handful dill↗
finely chopped, plus extra fronds to serve
- olive oil↗1 tbsp tbsp
- puy lentils↗250g pack microwave g
250g pack microwave
- cucumber↗½ medium
halved, deseeded and cut into half-moons
- cherry tomatoes↗120g g
halved
Step-by-step instructions
- 1
Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 mins until sticky.
- 2
Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.
- 3
Cook the lentils in the microwave according to pack instructions. Toss the lentils with the cucumber and tomatoes. Divide between two plates and top with the feta, a drizzle of the yogurt dressing and any remaining herbs.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App