Mango chutney baked feta with lentils

Name: Mango chutney baked feta with lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 2

Author : Esther Clark

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Ingredients

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200 grams pack feta1 tbsp mango chutney150 milliliters natural yogurtsmall handful mint finely choppedsmall handful dill finely chopped, plus extra fronds to serve1 tbsp olive oil250 grams pack microwave puy lentils½ medium cucumber halved, deseeded and cut into half-moons120 grams cherry tomatoes halved

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Instructions

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Step 1

Heat oven to 220C/200C fan/ gas 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.