Main dish

Baked Feta and Mango Chutney Salad recipe

Name: Baked Feta and Mango Chutney Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 1 tsp olive oil; 200g block of feta cheese; black pepper; 1½ tbsp mango chutney; 2 tbsp olive oil (divided); 2 wholemeal pitta breads; salt and pepper; 125g mixed salad leaves; 4-6 pickled beetroots; 1 tbsp balsamic vinegar; 1½ tbsp olive oil (I use extra virgin); small handful of walnuts, chopped (optional); a small baking dish for the feta; a large baking tray for the pitta

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Beetroot salad and pitta bread wedges with one of my favourite combinations: baked feta and mango chutney.

Prep15m
Cook25m
Total40m

lunch salad

Salad with wholemeal pitta wedges, baked feta and mango chutney

I’ve written about feta baked with mango chutney before but this is the most common way we eat it. Crunchy wholemeal pitta bread wedges are a great vehicle for warm and wobbly just-baked feta. I never used to be a salad person but this one converted me.

Cover the feta in mango chutney, chuck it in the oven then get on with the salad. I use a bag of salad leaves (or rocket) and vinegary beetroot. That’s pretty much it but cucumber, tomatoes and bell peppers join in too, if I have them.

I usually chop 2cm off the feta to save it for another recipe but use the whole block if you’d prefer.

The dressing is as basic as it gets; balsamic vinegar and olive oil. It doesn’t need to be complicated as salty-sweet feta and mango chutney provide all the flavour here.

Notes

Normally I make dressing with a 50/50 ratio of vinegar and oil. I use less vinegar for this recipe as the beetroot contains vinegar too.

I learned from Nigella to make less dressing than I think I need but to toss the salad for longer to compensate.

Chopped walnuts are optional but lovely. I'm currently adding them to everything as I’ve got 6 kilos to get through thanks to the Holland and Barrett Easter Sale.

Recipe credit

BBC Good Food for the feta topped with mango chutney.

Recipe

Baked Feta and Mango Chutney Salad

Prep15m
Cook25m
Total40m

Serves: 2

Ingredients

Feta

1 tsp olive oil
200g block of feta cheese
black pepper
1½ tbsp mango chutney

Pitta

2 tbsp olive oil (divided)
2 wholemeal pitta breads
salt and pepper

Salad

125g mixed salad leaves
4-6 pickled beetroots
1 tbsp balsamic vinegar
1½ tbsp olive oil (I use extra virgin)
small handful of walnuts, chopped (optional)

You will need

a small baking dish for the feta
a large baking tray for the pitta

Method

Feta: Preheat your oven to 220°C (200°C fan) and pour 1 teaspoon of olive oil into a small baking dish.
Put a 200g block of feta cheese into the dish and add some black pepper. Spread 1½ tablespoons of mango chutney over the feta. Place into the oven and set a timer for 15 minutes.
Pitta: Line a large baking tray with tin foil and drizzle over 1 tablespoon of olive oil.
Slice around the edges of 2 wholemeal pitta breads then pull them apart so you have 4 oval shapes. Place the smooth outsides back to back then cut into wedges - this prevents the wedges from sticking together so they end up thinner and crispier.
Scatter the pitta over the baking tray, drizzle with 1 tablespoon of olive oil then season with salt and pepper. Place the tray to one side.
Salad: Empty a 125g bag of salad or rocket into a large bowl. Quarter 4-6 pickled beetroots and add to the bowl.
Add 1 tablespoon of balsamic vinegar and 1½ tablespoons of olive oil into a small lidded jar. Set to one side.
Feta: Once the timer sounds, place the pitta into the oven on the lower shelf. Set a timer for 5 minutes. When the timer goes off, use a flat spatula to move the pitta around. Set the timer for another 5 minutes but check after 3 minutes.
Salad: Shake the dressing and pour it over the salad. Toss well to coat. Divide between two plates.
To finish: Remove the pitta and feta from the oven. Scatter the crispy pitta wedges over the salad then top each salad with half the feta. Scatter over a small handful of chopped walnuts (if using) and serve immediately.