Preheat the oven to 200°C (180°C fan).
Toss the fennel with olive oil, ground coriander, salt and pepper.
Spread onto a roasting tray and roast for 25–30 minutes, turning once, until tender and caramelised.
Meanwhile place the feta, yoghurt, olive oil, lemon juice and black pepper in a small food processor and blend until smooth and creamy.
Spread the whipped feta onto a serving plate.
Arrange the roasted fennel over the top and finish with fresh herbs and lemon zest.
