Sheet Pan Baked Feta with Broccolini, Tomatoes, and Chickpeas
Ingredients:
- 2 bunches of Broccolini
- 3 tablespoons minced Garlic
- 2 Sliced banana peppers
- 1 teaspoon Fennel seeds
- ¼ cup Olive oil
- 1 tablespoon Corn starch
- 3 tablespoons Sesame seeds
- 1 tablespoon Za’atar
- 2 (6 oz.) blocks of Feta (drained and dried)
- 2 halved lemons
- 1 tablespoon Balsamic vinegar
- Salt and pepper to taste
Instructions:
- Preheat the oven to 450°F (230°C).
- Trim the Broccolini: Remove any tough stems and separate the flowerets.
- Prepare the Flavor Base: In a mixing bowl, combine minced garlic, sliced banana peppers, fennel seeds, olive oil, salt, and pepper. Stir until well mixed.
- Roast the Broccolini: Place the seasoned Broccolini on a baking sheet and bake for 20 minutes, turning the broccolini after 10 minutes.
- Prepare the Feta Coating: In another mixing bowl, combine cornstarch, sesame seeds, and za’atar. Mix well.
- Coat the Feta: Gently pat the drained and dried Feta blocks into the sesame mixture, adhering the coating without breaking the Feta.
- Fry the Feta: In a large skillet, add 3 tablespoons of olive oil. Fry the coated Feta, flipping once, until golden brown on each side.
- Lemon Squeeze: While cooking the Feta, squeeze the juice of 1 lemon over it.
- Serve: Arrange the roasted Broccolini on a serving platter. Place the crispy Feta on top and drizzle with balsamic vinegar. Serve with half a lemon on the side.
Notes:
- Feta cheese won’t melt in the oven due to its high acid content, but it will soften.
- Feel free to swap the broccolini for broccoli or zucchini, and use grape tomatoes instead of cherry tomatoes.
- For extra protein, add chicken tenders seasoned with your favorite spices.
Enjoy this flavorful and easy-to-make dish! πΏπ§π
Inspired by recipes from Skinnytaste1 and Fresh Pressed Olive Oil2.
Feel free to adjust the recipe to your taste preferences, and let me know if you have any other requests! ππ½️π
Recipe by David Huston AI helped create the post and image.
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