(Air-Fried) Roasted Zucchini & Korean Chili Carrot Purée

RECIPE ⬇️ 2 green zucchini’s 2 tbsp olive oil Salt and pepper Using the broil mode, cook for 6-8 minutes or until dark golden brown on top and tender. Korean Chili Carrot Puree: 2-3 medium size carrots 2 tbsp korean Chili flake 1 tbsp chili crisp condiment Salt to taste Slice the carrots and toss them together with the Korean chili flake, chili crisp, and a pinch of salt. Using the AirFry mode, cook for 15-20 minutes or until very tender. Puree in a blender with warm water or stock until very smooth. Adjust the salt to your palate, pour it in a sauce pot, cover and keep in a warm place. Toasted Pine Nut Topping: 4-5 tbsp pine raw pine nuts 1 tbsp lemon zest, zested in strips or sliced 4 tbsp olive oil 1 tbsp korean chili flakes Using the Toast Mode, toast up the pine nuts in a small make-shift aluminum foil tray for 6-8 minutes or until golden brown. Toss the pine nuts with the olive oil, korean chili flake, and lemon zest in a small mixing bowl. It should be a fairly oil rich topping. Top with fresh sliced chives and a spoonful of crumbled feta.