Mango chutney baked feta with lentils
SERVES 2 PREP 10 mins COOK 20 mins EASY V
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