Trim fennel bulbs: remove tops and fronds (reserve some fronds for garnish), cut a thin slice off the root so bulbs sit flat. Slice each bulb into 1/2-inch thick wedges. Toss wedges in a bowl with 3 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Heat a grill pan or outdoor grill to medium-high (about 425ºF / 220ºC). Grill fennel wedges 3–4 minutes per side, until char marks appear and fennel is tender but still holds shape. Transfer to a tray and squeeze a little lemon over the warm pieces.

Keep grilled fennel warm while you finish seeds and croutons; they will be plated on top of the dill cream.

Dill Cream

Make the dill cream

In a medium bowl combine 1 cup Greek yogurt, 1/4 cup sour cream, 1/2 cup chopped fresh dill, 1 minced small garlic clove, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp honey. Whisk until smooth and taste; adjust salt, lemon or honey to balance acidity. Chill or hold at cool room temperature while assembling (the flavors meld if it rests 15–20 minutes).

Grilled Sunflower & Beet Seeds

Toast and flavor seeds

Heat a small skillet over medium heat. Add 1 tbs unsalted butter and let it melt. Add 1/2 cup raw sunflower seeds and 1/4 cup beet seeds (if using dehydrated beet pieces or small roasted beet cubes, add carefully to toast briefly). Stir constantly for 3–5 minutes until seeds are fragrant and lightly golden. Sprinkle 1/4 tsp smoked paprika and 1/4 tsp kosher salt, stir to coat and remove from heat immediately so they don't burn. If you prefer a crisper, slightly charred note, transfer seeds briefly to the grill for 30–45 seconds with a grill basket.

Set seeds aside to cool; they will be sprinkled over the finished dish for texture and a smoky-sweet accent.

Rye Croutons

Make rye croutons

Preheat oven to 375ºF (190ºC). In a large bowl toss 3 cups rye bread cubes with 2 tbs olive oil, 1 tbs melted butter, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until crisp and golden. Remove and cool slightly; they will remain crisp and add savory bite to the dish.

Finishing & Assembly

Assemble plates

Spread 1–2 tbs of dill cream in a small pool on each plate (adjust per plate size). Arrange 3–4 grilled fennel wedges on top of the cream. Scatter a tablespoon of rye croutons over and around the fennel. Sprinkle 1–2 tbs of the toasted sunflower & beet seeds across the fennel and cream for crunch and color. Drizzle 1 tsp extra-virgin olive oil over the assembled plate and finish with a few reserved fresh dill fronds and a lemon wedge on the side.

Serve immediately while fennel is warm and croutons are crisp.