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
Prep:10 mins
Serves 2
200g pack feta1 tbsp mango chutney150ml natural yogurtsmall handful mint, finely choppedsmall handful dill, finely chopped, plus extra fronds to serve1 tbsp olive oil250g pack microwave puy lentils½ medium cucumber, halved, deseeded and cut into half-moons120g cherry tomatoes, halved
STEP 1Heat 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 2Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.STEP 3Cook 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.
