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Lentil salad with feta and tomatoes on plate

Mango chutney baked feta with lentils

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: per serving
NutrientUnit
kcal596
fat31g
saturates16g
carbs40g
sugars16g
fibre10g
protein34g
salt4.2g
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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

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.

Goes well with

Recipe from Good Food magazine, January 2019

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Overall rating

A star rating of 4.4 out of 5.29 ratings
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