Pasta salad with pesto & prawns
This is a wonderful, zingy dish, perfect for a lunch out in the garden - use our recipe for homemade pesto to make it extra special
Mango chutney baked feta with lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g pack feta
- 1 tbsp mango chutney
- 150ml natural yogurt
- small handful mintfinely chopped
- small handful dillfinely chopped, plus extra fronds to serve
- 1 tbsp olive oil
- 250g pack microwave puy lentils
- ½ medium cucumberhalved, deseeded and cut into half-moons
- 120g cherry tomatoeshalved
Nutrition: per serving
- kcal596
- fat31g
- saturates16g
- carbs40g
- sugars16g
- fibre10g
- protein34g
- salt4.2g
Method
step 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.
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.
