Mango Chutney Sticky Feta With Lentils and Dill

    10m prep time
    30m total time
    Easy level
    9 ingredients

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 to whip up in just a few easy steps.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish or lined air fryer basket and spread over the mango chutney. Bake/air fry for about 15- 20 mins until sticky.

Step 2

Mix the yoghurt, half the mint, half the dill, the olive oil and a little water (about 1 tbsp to serve 2) to make a dressing. Season to taste.

Step 3

Heat 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 hot feta, a drizzle of the yoghurt dressing and any remaining herbs.
  • Ingredients
  • Based on 2 servings
  • 250g Microwave Puy Lentils 1 x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g
  • 150g Cherry Tomatoes, halved 1 x Sainsbury's Baby Plum Tomatoes 325g
  • 10g Dill, finely chopped, plus extra fronds to serve 1 x Sainsbury's Bunched Dill 20g
  • 200g Feta 1 x Sainsbury's Greek Feta Cheese 200g
  • 150ml Natural Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 1tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 0.5 Cucumber, halved, deseeded and cut into half-moons 1 x Sainsbury's Whole Cucumber
  • 1tbsp Mango Chutney 1 x Sainsbury's Sweet Mango Chutney 240g
  • 15g Mint, finely chopped 1 x Sainsbury's Fresh Packed Mint 30g
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