Sesame Feta With Broccolini

Step 1

Place a rack in lower third of oven and preheat to 450°. Toss1 lb. broccolini (about 2 large bunches), woody ends trimmed, cut into 2" pieces,6 garlic cloves, coarsely chopped,1 Fresno or other red chile, thinly sliced,1 tsp. fennel seeds,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and¼ cup extra-virgin olive oilon a rimmed baking sheet to combine. Roast, tossing halfway through, until broccolini is tender and charred in spots, 10–12 minutes.

Step 2

Meanwhile, mix1 Tbsp. cornstarch,1 Tbsp. sesame seeds, and2 tsp. za’ataron a small plate with a fork to combine. Working one at a time, placetwo 6-oz. blocks feta, drained, patted dry, in cornstarch mixture to coat on one side, pressing carefully to adhere. Gently tap off excess (fill in any uncoated spots if needed).

Step 3

Pour remaining2 Tbsp. extra-virgin olive oilin a large nonstick skillet and swirl to coat bottom. Place feta, coated side down, in skillet and arrange2 lemons, halved, cut side down, around. Place skillet over medium heat and cook, undisturbed, until edges of feta and cut sides of lemons are golden brown, 6–9 minutes. Remove from heat and let feta and lemons sit in skillet, undisturbed, 5 minutes (removing feta too early may cause the crust to fall off so don’t be impatient).

Step 4

To serve, drizzle1 Tbsp. balsamic vinegarover roasted broccolini and toss to coat evenly. Transfer to a platter and place feta on top, arranging coated side up. Place caramelized lemons around for squeezing over. Serve withcountry-style breadalongside.