Krispig citronfeta med kryddade kikärter och basilikaorzo

👩‍🍳 Gör så här

1. 1
   Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.
2. 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. 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. 4
   In a small bowl, stir together the yogurt, lemon juice, 1 clove grated garlic, and a pinch of salt.
5. 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!.