Crispy Panko-Feta-Bowl
Knusprig-raffinierte Bowl mit knackigem Salat, crunchigen Kichererbsen und Feta-Sticks, als Topping ein BBQ-Sesam-Dressing – eine Bowl voller Textur und Frische, garniert mit etwas Kresse.
Zutaten
Für die gerösteten Kichererbsen:
Für die Panko-Feta-Sticks:
Für den Salat:
Nährwertangaben (pro Portion):
3.139 kJ / 756 kcalZubereitung
Schritt 1
100 g chickpeas, tinned – 1 EL Kikkoman geröstetes Sesamöl – 1 EL Kikkoman Teriyaki BBQ Sauce mit Honig und Rauchgeschmack
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.
Schritt 2
200 g feta – 2 black olives, pitted – 60 g Kikkoman Panko - Knuspriges Paniermehl nach japanischer Art – A few rosemary needles, chopped – 1 egg – 1 EL Kikkoman Teriyaki BBQ Sauce mit Honig und Rauchgeschmack – 3 EL 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.
Schritt 3
1 EL 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.
Schritt 4
1 EL Kikkoman Teriyaki BBQ Sauce mit Honig und Rauchgeschmack – 2 EL Kikkoman geröstetes Sesamöl – 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.
Tipp
Die Panko-Feta-Sticks im Airfryer bei 180 °C 10–12 Minuten backen. Die Sticks nach dem Backen mit Chiliflocken bestreuen und/oder mit Honig beträufeln.
Rezept-ID: 1771
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100 g chickpeas, tinned – 1 EL Kikkoman geröstetes Sesamöl – 1 EL Kikkoman Teriyaki BBQ Sauce mit Honig und Rauchgeschmack
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 - Knuspriges Paniermehl nach japanischer Art – A few rosemary needles, chopped – 1 egg – 1 EL Kikkoman Teriyaki BBQ Sauce mit Honig und Rauchgeschmack – 3 EL 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 EL 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 EL Kikkoman Teriyaki BBQ Sauce mit Honig und Rauchgeschmack – 2 EL Kikkoman geröstetes Sesamöl – 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.
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