Side
Lentil Salad with Mango Chutney
![preptime]()
Prep time10 minutes![servings]()
Servings2 portions
- 1 pack Violife Greek White Block, cubed
- 250 g lentils, cooked
- 1 medium cucumber, halved, deseeded and peeled
- 120 g tricolore cherry tomatoes, halved
- 2 tbsp mango chutney
- Small handful of mint, finely chopped
- Small handful of dill, finely chopped, plus extra fronds to serve
- 2 tbsp olive oil
- salt & freshly ground pepper, to taste
- 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.
