Crispy sesame-coated Feta with chili honey

Name: Crispy sesame-coated Feta with chili honey
Prep time: 35 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: 7 oz green asparagus; 5.3 oz cherry tomatoes; 5.3 oz canned white beans; 2 feta cheese; 3 tbsp wheat flour; 1 egg; 2 tbsp white sesame seeds; 2 tbsp black sesame seeds; 1 chili; 2 tbsp honey; 1 tbsp balsamic vinegar; 2 handful baby spinach; 1 lemon; olive oil (for frying); salt; pepper

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Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"Feta is an absolute favorite in my kitchen. It's creamy, tangy, and endlessly versatile. But what about warm Feta? This sesame-crusted version is golden and crispy on the outside, and soft and creamy on the inside. That special contrast is super easy to achieve too – it looks impressive, but it's actually super easy to make. I also love pairing warm feta with seasonal vegetables like green asparagus and sweet cherry tomatoes. The white beans add extra creaminess and make a satisfying and light dish. You can also try including zucchini or eggplant, and in autumn, roasted pumpkin or beetroot should be your go-to's. It's hard to miss with perfect combos when these crispy-creamy feta parcels are this good. Have it as a light main or an elegant starter, in summer or winter; there's no way this dish won't hit the spot."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

150 g

150 g

3 tbsp

wheat flour

egg

2 tbsp

white sesame seeds

2 tbsp

black sesame seeds

chili

2 tbsp

honey

1 tbsp

balsamic vinegar

2 handful

baby spinach

lemon

olive oil (for frying)

salt

pepper

Utensils

cutting board, knife, frying pan, plate, 2 bowls (small), whisk, spatula

Nutrition per serving

Cal543

Fat27 g

Protein23 g

Carb62 g

Step 1/4
- 200 g green asparagus
- 150 g cherry tomatoes
- 150 g canned white beans
- salt
- pepper
- olive oil (for frying)
- cutting board
- knife
- frying pan
Wash green asparagus, trim off the woody ends, and cut into bite-sized pieces. Halve cherry tomatoes. Rinse and drain white beans well. Heat some olive oil in a pan and sauté asparagus over medium heat for approx. 4–5 min. Add beans and cook for approx. 2 more min. Season with salt and pepper, then remove from the pan and set aside.
Step 2/4
- 2 feta cheese
- 3 tbsp wheat flour
- 1 egg
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- plate
- bowl (small)
- whisk
Halve each block of feta. Place flour on a plate. Beat egg in a small bowl. Combine white and black sesame seeds on a separate plate. Dredge feta pieces in flour, dip into the egg mixture, then coat thoroughly in the sesame mixture.
Step 3/4
- 1 chili
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- spatula
- bowl (small)
Wipe the pan and heat a little more olive oil. Fry coated feta over medium heat for approx. 2–3 min. on each side until golden and crispy. Meanwhile, finely chop chili and mix with honey and vinegar in a small bowl.
Step 4/4
- 2 handful baby spinach
- 1 lemon
Wash and dry baby spinach. Toss with the sautéed vegetables and cherry tomatoes, then divide onto plates. Halve lemon and squeeze some juice over the salad. Season with salt and pepper. Top with warm feta and drizzle with chili-honey mixture.
Enjoy your meal!