Baked Feta and Mango Chutney Salad recipe
Beetroot salad and pitta bread wedges with baked feta and mango chutney.
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Cooking tools:
- Cast iron skillet
- Oven
- Baking dish
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Mason jar
- Kitchen timer
- Plate
Ingredients
- 1 tsp olive oil
- 200g block of feta cheese
- black pepper
- 1½ tbsp mango chutney
- 2 tbsp olive oil (divided)
- 2 wholemeal pitta breads
- salt
- pepper
- 125g mixed salad leaves
- 4-6 pickled beetroots
- 1 tbsp balsamic vinegar
- 1½ tbsp olive oil (I use extra virgin)
- small handful of walnuts, chopped (optional)
- a small baking dish for the feta
- a large baking tray for the pitta
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