Feta (part one)

Slice the feta into planks and slice each plank in half to make little squares. Coat the squares in cornstarch, lightly patting off the excess. Place them on a parchment-lined plate and put them in the freezer while you prep the other components. Freezing helps prevent the feta from melting completely when you fry it.

Veggies

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper. Place broccoli and sweet potatoes in an even layer on the baking sheet. Drain and rinse the chickpeas and add them to the baking sheet. Drizzle with olive oil and add seasonings. Use your hands to toss, ensuring all the veggies and chickpeas get evenly coated in seasoning and oil. Roast for 25 minutes until vegetables are crisp tender and browning on the top.

Pesto

While the veggies are roasting make the pesto. Add the cashews, garlic, basil, lemon, parmesan, salt and pepper to the bowl of a food processor. Process for 30 seconds until everything is finely minced. With the motor running, stream in the olive oil and water, until desired consistency is reached. Taste and adjust seasoning with additional salt, pepper or lemon, if needed.

Feta (part two)

In a large nonstick skillet, heat 2 tablespoons olive oil over high heat. When the oil is hot remove the feta from the freezer and add it to the pan, taking care not to crowd the pan. Cook for 1-2 minutes until feta is golden brown and crispy. Using a silicone spatula (don’t use tongs!), flip the feta and fry for another 1-2 minutes. Remove to a paper-towel lined plate.

Orzo

Cook orzo in a large pot of salted water until al dente or according to package instructions. Reserve ½ cup pasta water. Toss cooked orzo with ½ the pesto and the pasta water, stirring until well combined. Toss in the crispy chickpeas.

Assembly

Serve the pesto orzo and chickpeas with a big spoonful roasted broccoli and sweet potatoes, microgreens, chunks of fried feta, extra dollops of pesto and a sprinkle of pine nuts.

This is a good day.