MANGO CHUTNEY BAKED FETA WITH LENTILS

Mango chutney baked feta with lentils image

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

Provided by Esther Clark

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 596 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 4.2 milligram of sodium