Main dish

Baked Feta and Mango Chutney Salad recipe

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

  • Prep15m
  • Cook25m
  • Total40m

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.


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.


Baked Feta and Mango Chutney Salad

  • Prep15m
  • Cook25m
  • Total40m
Serves: 2



  • 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)

You will need

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


  1. Feta: Preheat your oven to 220°C (200°C fan) and pour 1 teaspoon of olive oil into a small baking dish.
  2. 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.
  3. Pitta: Line a large baking tray with tin foil and drizzle over 1 tablespoon of olive oil.
  4. 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.
  5. 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.
  6. Salad: Empty a 125g bag of salad or rocket into a large bowl. Quarter 4-6 pickled beetroots and add to the bowl.
  7. Add 1 tablespoon of balsamic vinegar and 1½ tablespoons of olive oil into a small lidded jar. Set to one side.
  8. 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.
  9. Salad: Shake the dressing and pour it over the salad. Toss well to coat. Divide between two plates.
  10. 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.

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