Lentil salad with mango chutney
This recipe is from Violife.
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
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.