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.
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.
BBC Good Food for the feta topped with mango chutney.
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