Charred Cabbage with Goat Cheese Raita and Cucumbers

Serves 4

1 garlic clove, smashed

115g fresh goat cheese

11/2 cups plain Greek yoghurt 2 cups mint leaves, divided 2 cups parsley leaves with tender stems, divided 2T extra-virgin olive oil, plus

more for drizzling

2T fresh lemon juice, divided kosher salt

1 medium head of purple

cabbage (about 1.15kg) 3 Persian cucumbers, thinly sliced

1/2 cup crushed Corn Nibs cayenne pepper, for serving

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

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

4. Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nibs. Sprinkle with cayenne pepper; drizzle with more oil. Do ahead: Raita can be made 1 day ahead. Cover and chill.