Charred Cabbage with Goat Cheese Raita and Cucumbers

Ingredients for Charred Cabbage with Goat Cheese Raita and Cucumbers

• 1 vitlöksklyfta, krossad

• 110g färsk getost

• 1 1/2 cups plain whole-milk Greek yoghurt

• 2 cups mint leaves, divided

• 2 cups parsley leaves with tender stems, divided

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 2 tablespoons fresh lemon juice, divided

• Koshersalt

• 1 medium head of purple cabbage (about 1.1kg .)

• 3 Persian cucumbers, thinly sliced

• 80g crushed Corn Nuts

• Aleppo-style pepper (for serving)

How to make Charred Cabbage with Goat Cheese Raita and Cucumbers

Pulse garlic, goat cheese, yoghurt, 1 cup mint, 1 cup parsley, 2 tablespoons oil, and 1 tablespoon lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.

Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the centre, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 tablespoon lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.

Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.

Raita can be made 1 day ahead. Cover and chill.

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