Mango Chutney Baked Feta with Lentils

An easy veggie supper of feta baked with a sticky mango chutney glaze, served over puy lentils, cucumber and cherry tomatoes.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 20m
Total: 30m
Ingredients
  • 2 x 200g packs feta
  • 2 tbsp mango chutney
  • 300ml natural yoghurt
  • small handful mint, finely chopped
  • small handful dill, finely chopped, plus extra fronds to serve
  • 2 tbsp olive oil
  • 2 x 250g packs microwave puy lentils
  • 1 cucumber, halved, deseeded and cut into half-moons
  • 240g cherry tomatoes, halved
Instructions
  1. Heat the oven to 220C/200C fan/gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 minutes until sticky.
  2. Mix the yoghurt, half the mint, half the dill, the olive oil and 2 tbsp water to make a dressing. Season to taste.
  3. Cook the lentils in the microwave according to the pack instructions. Toss the lentils with the cucumber and tomatoes.
  4. Divide between plates and top with the feta, a drizzle of the yoghurt dressing and the remaining herbs.
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