Some folks might find the raisin garnish a bit controversial, but I like the pop of sweetness raisins bring to this very savory plate of food. Feel free to skip them or replace them with dried currants for tartness or pomegranate seeds to drive the seed theme even further.
Ingredients
- 1 (6–8 ounce) block Narragansett Creamery feta cheese, drained and patted dry
- 1 teaspoon cornstarch
- 1 tablespoon mixed seeds, such as sesame, pumpkin and/or sunflower
- 1 teaspoon sumac (substitute cumin or a no-salt seasoning blend of your choice)
- 2 tablespoons olive oil
- 1 bunch broccoli rabe, washed and trimmed
- 2 cups green beans, washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (and more for seasoning)
- ½ teaspoon black pepper (and more for seasoning)
- Pinch red pepper flakes
- ¼ cup tahini, well stirred
- Juice of 1 lemon
- 1 teaspoon honey or hot honey
- 1 garlic clove, minced
- 2 tablespoons water
- Warm pita or other bread for serving
- Fresh herbs, lemon wedges and golden raisins for garnish
Preparation
Serves 2 as a main course.
Place a sheet pan in the oven and preheat to 450°F. While the oven heats, prepare the feta. Cut a piece of parchment paper just larger than the block of cheese. Set aside. On a small plate, use a fork to combine cornstarch, seeds and sumac. Press one side of the feta into the seed mixture and fill in any bare spots (you probably won’t need all of the mixture).
In a medium skillet over low-medium heat, add 1 tablespoon oil. Place the parchment paper on top of the oil and then add the remaining oil on top of the parchment. Place the feta, seed side down, on the parchment and cook undisturbed until the bottom edges are bubbly and golden, about 10 minutes. Turn off the heat and let the cheese rest in the pan for an additional 5 minutes.
While the feta cooks, toss the vegetables with olive oil, salt, pepper and pepper flakes, and spread on the preheated pan. Roast, flipping once, for 10 to 15 minutes or until lightly charred.
Prepare the tahini sauce by combining sauce ingredients in a small bowl and stir until smooth. If necessary, add additional water to create a pourable sauce.
To serve, arrange roasted vegetables on a platter and drizzle with tahini sauce. Place the feta on top, seed side up. Garnish with herbs, lemon wedges and raisins. Serve with warm pita and any remaining sauce on the side.
