Lentil Salad with Mango Chutney
This lentil salad would make a great weekday lunch or speedy dinner with flavours that are perfect for spring. The delicious recipe takes just 10 minutes to prepare and is sure to be a hit around the table.
Total Time: 10 minutes
Servings: 2
Rating:
Total Time: 10 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 pack pack Violife Greek White Block, cubed
- 125 125 g lentils, cooked
- 0.5 0.5 medium cucumber, halved, deseeded and peeled
- 60 60 g tricolore cherry tomatoes, halved
- 1 1 Tbsp mango chutney
- Small handful of mint, finely chopped
- Small handful of dill, finely chopped, plus extra fronds to serve
- 1 1 Tbsp olive oil
- Salt & freshly ground pepper, to taste
Method
-
In a salad bowl mix the cooked lentils with the tomatoes, cucumber, and herbs. Season to taste and add olive oil.
-
In a separate bowl mix the Violife Greek White Block cubes with the mango chutney. Mix the salad well, adding in the marinated Violife Greek White Block cubes.
Looking for dish dishes for your summer BBQ? Try these vegan salad recipes.
