Crispy panko feta bowl
Golden feta sticks in a crisp panko coating, roasted chickpeas and a colourful salad in a BBQ sesame dressing—a vibrant bowl full of texture and freshness, finished with a sprinkling of cress.
Ingredients
For the roasted chickpeas:
For the panko feta sticks:
For the salad:
Nutritional facts (per portion):
3,139 kJ / 756 kcalPreparation
Step 1
100 g chickpeas, tinned – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Preheat the oven to 180 °C. Rinse the chickpeas and pat dry. Mix the Kikkoman Sesame Oil and Kikkoman Teriyaki BBQ Sauce Honey, toss with the chickpeas, spread in a small ovenproof dish and roast in the preheated oven for 25–30 min.
Step 2
200 g feta – 2 black olives, pitted – 60 g Kikkoman Panko - Japanese style crispy bread crumbs – A few rosemary needles, chopped – 1 egg – 1 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 3 tbsp potato starch
For the panko feta sticks, cut the feta into 6 sticks. Dice the olives very finely and mix with the Kikkoman Panko and rosemary. Beat the egg with the Kikkoman Teriyaki BBQ Sauce Honey and pour into a shallow bowl. Place the potato starch and the panko mixture in two separate shallow bowls. Coat the feta sticks first in the starch, then in the beaten egg and finally in the Kikkoman Panko mixture.
Step 3
1 tbsp vegetable oil
Heat the oil in a frying pan and fry the panko feta sticks for 6–8 min, turning, until golden and crispy on all sides.
Step 4
1 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 2 tbsp Kikkoman Toasted Sesame Oil – Black pepper, freshly ground – 125 g wild herb salad leaves – 2 baby cucumbers – 100 g cherry tomatoes, mixed colours – 1 punnet of cress
For the salad, mix the Kikkoman Teriyaki BBQ Sauce Honey and Kikkoman Sesame Oil, and season with the pepper. Wash the salad leaves and spin dry, slice the cucumbers and halve or quarter the tomatoes. Snip the cress from the punnet. Toss the salad ingredients with the dressing or drizzle it over, then arrange in bowls and top with the chickpeas, feta and cress. Serve immediately.
Tip:
Alternatively, cook the panko feta sticks in the air fryer at 180 °C for 10–12 min. After cooking, sprinkle them with chilli flakes and/or drizzle with honey.
Recipe-ID: 1771
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
100 g chickpeas, tinned – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Preheat the oven to 180 °C. Rinse the chickpeas and pat dry. Mix the Kikkoman Sesame Oil and Kikkoman Teriyaki BBQ Sauce Honey, toss with the chickpeas, spread in a small ovenproof dish and roast in the preheated oven for 25–30 min.
200 g feta – 2 black olives, pitted – 60 g Kikkoman Panko - Japanese style crispy bread crumbs – A few rosemary needles, chopped – 1 egg – 1 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 3 tbsp potato starch
For the panko feta sticks, cut the feta into 6 sticks. Dice the olives very finely and mix with the Kikkoman Panko and rosemary. Beat the egg with the Kikkoman Teriyaki BBQ Sauce Honey and pour into a shallow bowl. Place the potato starch and the panko mixture in two separate shallow bowls. Coat the feta sticks first in the starch, then in the beaten egg and finally in the Kikkoman Panko mixture.
1 tbsp vegetable oil
Heat the oil in a frying pan and fry the panko feta sticks for 6–8 min, turning, until golden and crispy on all sides.
1 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 2 tbsp Kikkoman Toasted Sesame Oil – Black pepper, freshly ground – 125 g wild herb salad leaves – 2 baby cucumbers – 100 g cherry tomatoes, mixed colours – 1 punnet of cress
For the salad, mix the Kikkoman Teriyaki BBQ Sauce Honey and Kikkoman Sesame Oil, and season with the pepper. Wash the salad leaves and spin dry, slice the cucumbers and halve or quarter the tomatoes. Snip the cress from the punnet. Toss the salad ingredients with the dressing or drizzle it over, then arrange in bowls and top with the chickpeas, feta and cress. Serve immediately.
Discover more
