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Sesame-crusted feta with black lime honey syrup

Crispy sesame-crusted feta with a golden crunch and a soft, tangy bite.
Drizzled in black lime honey syrup, it’s sweet, bright, and bold.
Finished with lemon thyme and a squeeze of lemon for clean, sunny heat.

lunch ⏱ 45 min 460 kcal / portion 36.0 g carbs / portion (estimated) vegetarian eggglutenmilksesame 🔗 Original source

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Sesame-crusted feta with black lime honey syrup
v3 · rb0e705f985 20260727Z1751 360 g feta 35 g rice flour 1 piece egg 100 g sesame seed 2 tbsp olive oil ½ tbsp lemon thyme leaf 1 tbsp lemon juice 2 pieces lemon segment line a baking dish with parchment 🔪 pat dry and cut the feta into triangles dip the feta in rice flour and shake off excess 🌀 coat the floured feta in the beaten egg 🌀 coat the egg-coated feta with sesame seeds ⏳ ⏱ 30 min transfer the sesame-coated feta to the dish and refrigerate 🔥 preheat the oven to 220°C fan 🍽 drizzle the chilled feta with olive oil 🔥 ⏱ 18 min bake the feta from cold, very gently flipping halfway, until golden and warmed through 🍳 ⏱ 6-7 min simmer honey and black lime in a saucepan until deep amber caramel ⏳ ⏱ 5 min stir in the lemon juice and cool 🔪 peel and segment the remaining lemons and stir the segments into the cooled honey mixture pour the lemon honey syrup directly over the baked feta 🍽 sprinkle the thyme over the feta and serve at once Sesame Feta 🎉 120 g honey ground black lime to taste egg sesame seed olive oil honey, ground black lime lemon segment lemon thyme leaf
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Preparation steps

  1. line a baking dish with parchment
  2. pat dry and cut the feta into triangles
  3. dip the feta in rice flour and shake off excess
  4. coat the floured feta in the beaten egg
  5. coat the egg-coated feta with sesame seeds
  6. transfer the sesame-coated feta to the dish and refrigerate for at least 30 minutes
  7. preheat the oven to 220°C fan
  8. drizzle the chilled feta with olive oil
  9. bake the feta from cold for 18 minutes, very gently flipping halfway, until golden and warmed through
  10. simmer honey and black lime in a saucepan until deep amber caramel, about 6-7 minutes
  11. stir in the lemon juice and cool for 5 minutes
  12. peel and segment the remaining lemons and stir the segments into the cooled honey mixture
  13. pour the lemon honey syrup directly over the baked feta
  14. sprinkle the thyme over the feta and serve at once

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