Initial version
Ingredients
- 1 c dry orzo pasta
- 1 tbsp salted butter
- 1/4 c fresh basil, chopped, plus more for serving
- 1 (8 ounce) block feta cheese, patted dry, and sliced into 1/4 inch slices
- 3 tbsp cornstarch
- 2 tbsp plus 1/4 cup extra virgin olive oil
- 2 (16 ounce) cans chickpeas drained and patted dry
- 3 cloves sliced garlic and 1 clove grated garlic
- 1/2 tsp smoked paprika
- 1 pinch crushed red pepper flakes
- kosher salt
- 2 zucchini or yellow summer squash, thinly sliced
- 2 tbsp fresh thyme (or 2 teaspoons dried thyme)
- zest and juice of 1 lemon
- 1 tbsp raw sesame seed
- 1 c plain Greek yogurt
- 1/2 c mixed tender herbs, such as mint, dill, and or cilantro
Instructions
Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.2. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the feta slices and toss to coat all sides. Heat a large, high sided skillet over medium heat. Add 2 tablespoons oil. Arrange the feta in a single layer and cook until golden, about 1 minute per side. Remove the feta from the skillet to a plate.3. To the skillet, add the remaining 1/4 cup oil, the chickpeas, 3 cloves sliced garlic, the paprika, and a pinch of red pepper and salt. Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme, lemon zest, and sesame seeds. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.4. In a small bowl, stir together the yogurt, lemon juice, 1 clove grated garlic, and a pinch of salt.5. To serve, spread the yogurt in the bottom of a shallow bowl. Add the orzo, crispy feta, and chickpeas overtop. Serve topped with fresh herbs. Enjoy!