Mango chutney baked feta with lentils

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
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 596
  • fat 31g
  • saturates 16g
  • carbs 40g
  • sugars 16g
  • fibre 10g
  • protein 34g
  • salt 4.2g


  • 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


  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.

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

  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.

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