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Mango chutney baked feta with lentils | Daily Dine

Mango chutney baked feta with lentils

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

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Nutritional Information

Calories:596 kcal

Carbohydrate:40 g

Fat:31 g

Dietary Fiber:10 g

Protein:34 g

Saturated Fat:16 g

Sodium:4.2 mg

Sugar:16 g

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

1/2 medium cucumber halved, deseeded and cut into half-moons

120g cherry tomatoes halved

Instructions

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.