Mango chutney baked feta with lentils recipe | Good Food
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
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
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