• Preparation and cooking time
  • Prep:10 mins
  • Cook:20 mins

• Easy

• Serves 2

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

• Gluten-free

• Vegetarian

Nutrition: per serving

NutrientUnit

kcal596

fat31g

saturates16g

carbs40g

sugars16g

fibre10g

protein34g

salt4.2g

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

Method

• STEP 1

  Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 mins until sticky.

• STEP 2

  Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.

• STEP 3

  Cook the lentils in the microwave 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.