Baked Feta with Lentils and Mango Chutney

Charmaine Lu -
  • 200g feta block
  • 1 tbsp quality mango chutney
  • 150ml yoghurt
  • Small bunch of chopped mint
  • Small handful of chopped dill
  • 1 tbsp olive oil
  • 250g pack of microwave puy lentils
  • ½ chopped cucumber
  • 100g cherry tomatoes, halved
  • Preheat the oven to 220C. Place the cheese in a baking dish and spread with the chutney. Bake for 20 mins. Meanwhile, mix the yoghurt, half the herbs, the olive oil and a splash of water to make a dressing, and season to taste with salt and pepper.
  • Cook the lentils according to packet instructions. Toss the lentils with the tomatoes and cucumber, divide between plates and top each with half the cheese. Drizzle with the dressing and dress with the remaining herbs.
20 mins
2 serving