Mango chutney baked feta with lentils

3 of 5-a-day budget calcium feta fibre gluten free lentils salad vegetarian

N/A

Source

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

Method

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.