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Mango chutney baked feta with lentils

Lentil salad with feta and tomatoes on plate

Mango chutney baked feta with lentils

Name: Mango chutney baked feta with lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 200g pack feta; 1 tbsp mango chutney; 150ml natural yogurt; small handful mint finely chopped; small handful dill finely chopped, plus extra fronds to serve; 1 tbsp olive oil; 250g pack microwave puy lentils; ½ medium cucumber halved, deseeded and cut into half-moons; 120g cherry tomatoes halved

Esther Clark

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.46 ratingsRate

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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

Gluten-free

Vegetarian

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Try this mango chutney baked feta with lentils, then try our baked feta with peas, chilli & preserved lemon, baked feta with sesame & honey and baked feta & bean salad. Next, try our crispy grilled feta with saucy butter beans, Greek feta traybake and feta & peach couscous. Discover more feta recipes.

Ingredients

Nutrition

Units:

MetricUS

200g pack feta
1 tbsp mango chutney
150ml natural yogurt
small handful mint

finely chopped
small handful dill

finely chopped, plus extra fronds to serve
1 tbsp olive oil
250g pack microwave puy lentils
½ medium cucumber

halved, deseeded and cut into half-moons
120g cherry tomatoes

halved

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Nutrition: per serving

kcal596
fat31g
saturates16g
carbs40g
sugars16g
fibre10g
protein34g
salt4.2g

Method

step 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.
step 2

Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.
step 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.

Recipe from Good Food magazine, January 2019

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A star rating of 4.5 out of 5.46 ratings

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