Charred cabbage with goat cheese raita and cucumbers recipe

Ingredients for Charred cabbage with goat cheese raita and cucumbers

• 1 garlic clove, smashed

• 110 g fresh goat cheese

• 360 g plain full-fat Greek yogurt

• 60 g mint leaves, divided

• 60 g parsley leaves with tender stems, divided

• 30 ml extra-virgin olive oil, plus more for drizzling

• 30 ml fresh lemon juice, divided

• kosher salt

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

• 3 Persian cucumbers, thinly sliced

• 70 g crushed Corn Nuts

• aleppo-style pepper (for serving)

How to make Charred cabbage with goat cheese raita and cucumbers

1. Pulse garlic, goat cheese, yogurt, 250 g mint, 250 g parsley, 30 ml oil, and 15 ml lemon juice in a food processor until smooth and pale green. Transfer the raita to a medium bowl and season with salt.

2. Prepare the grill for medium heat. Cut the cabbage in half through the core, then cut each half into three wedges, keeping the core intact. Drizzle the wedges with oil to coat and season all over with salt.

3. Grill the cabbage wedges for 8–10 minutes on each side, until deeply charred (almost blackened) and a paring knife easily slips through the centre. Transfer the grilled cabbage to a cutting board and let cool for 5 minutes, allowing it to steam and become tender on the inside. Cut each wedge in half crosswise.

4. Toss the cucumbers, remaining 250 g mint, remaining 250 g parsley, and remaining 15 ml lemon juice in a medium bowl. Season the salad with a generous pinch of salt and toss again.

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

6. Make the raita up to 1 day in advance. Cover and chill until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.