Ingredients

4 servings

Preparation

1. Step 1

   Place a rack in lower third of oven and preheat to 450°. Toss 1 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, and ¼ cup extra-virgin olive oil on a rimmed baking sheet to combine. Roast, tossing halfway through, until broccolini is tender and charred in spots, 10–12 minutes.

   Step 2

   Meanwhile, mix 1 Tbsp. cornstarch, 1 Tbsp. sesame seeds, and 2 tsp. za’atar on a small plate with a fork to combine. Working one at a time, place two 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 remaining 2 Tbsp. extra-virgin olive oil in a large nonstick skillet and swirl to coat bottom. Place feta, coated side down, in skillet and arrange 2 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, drizzle 1 Tbsp. balsamic vinegar over 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 with country-style bread alongside.