Mango chut­ney baked feta with lentils

SERVES 2 PREP 10 mins COOK 20 mins EASY V

BBC Good Food - - Easy Midweek -

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

Heat oven to 220C/200C fan/ Q 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 Q the dill, the olive oil and 1 tbsp wa­ter to make a dress­ing. Sea­son to taste. Cook the lentils in the mi­crowave Q 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.

GOOD TO KNOW cal­cium • fi­bre • 3 of 5-a-day • gluten free

PER SERV­ING 596 kcals • fat 31g • sat­u­rates 16g • carbs 40g • sug­ars 16g • fi­bre 10g • pro­tein 34g • salt 4.2g

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