Crispy Air Fryer Fennel Planks with Citrusy Whipped Feta and Toasted Pistachio

Instructions

1. 1

   Preheat the air fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   Trim the fennel stalks, saving a few fronds for garnish if fresh, and cut each bulb into 4 to 6 thick planks. Toss the planks with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and the black pepper.

3. 3

   In a wide plate, combine the panko, grated Parmesan, and garlic powder. Press both sides of each fennel plank into the mixture so it adheres well.

4. 4

   Arrange the fennel planks in the air fryer basket in a single layer. Drizzle or brush with the remaining 15 ml (1 tbsp) olive oil. Cook at 190 °C / 375 °F for 12 to 14 minutes, turning halfway through, until the fennel is tender and the coating is golden and crisp.

5. 5

   Meanwhile, make the cream: in a small processor or with a fork, blend the feta, Greek yogurt, lemon zest, 30 ml (2 tbsp) lemon juice, and 2 g (1/2 tsp) salt until thick and spreadable.

6. 6

   Toast the pistachios in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat and mix with the chopped dill.

7. 7

   To serve, spread the whipped feta cream onto a platter. Arrange the crispy fennel planks on top, finish with a thin drizzle of honey, and scatter the dill pistachios over everything. Garnish with reserved fennel fronds if using and serve right away.