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mangochutney

Lentil salad with mango chutney

This recipe is from Violife.

mangochutney

Ingredients

1 pack Violife Greek White Block, cubed

250g lentils, cooked

1 medium cucumber, halved, deseeded and peeled

120g 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

Instructions

1

In a salad bowl mix the cooked lentils with the tomatoes, cucumber, and herbs. Season to taste and add olive oil.

2

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.

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Jewish Vegetarian Society
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