Kopanisti Recipe

Preheat a grill pan or heavy skillet over high heat until very hot (3–5 minutes). Halve each gem lettuce lengthwise, keeping the root end intact so leaves hold together.

Brush cut sides and outer leaves lightly with 2 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper.

Place cut-side down on the hot pan. Cook without moving until deeply charred and softened, about 2–3 minutes. Flip and char the outer leaves briefly, about 30–45 seconds, until they have matching color and a bit of wilt.

Remove from heat and set aside to rest while you assemble other components.

Shred or thinly slice enough red cabbage to measure 2 cups and grate carrots to make 1 cup. Place in a mixing bowl.

In a small bowl whisk together 1.5 tbs lemon juice, 1 tbs apple cider vinegar, 1 tsp honey, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until combined.

Pour dressing over cabbage and carrot, toss thoroughly to coat. Let sit for at least 10 minutes (or up to 1 hour in the fridge) so the cabbage softens and flavors marry.

Grate the seeded half cucumber and squeeze out excess moisture in a towel or with your hands to avoid watery raita.

In a bowl combine 1 cup yogurt, 1/2 cup grated cucumber, 2 tbs chopped mint, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp ground cumin. Stir until smooth and taste; adjust salt or lemon as needed.

Chill in the refrigerator while you finish the rest — the raita should be cool and slightly tangy when served.

Drain 1 cup roasted red peppers well. In a blender or food processor combine the peppers, 1 garlic clove, 1 tbs olive oil, 1/2 tbs red wine vinegar and 1/4 tsp salt.

Blend until silky and smooth, scraping down sides as needed. Taste and adjust seasoning or acidity; add a touch more olive oil for silkiness if desired.

Transfer to a small bowl and set aside at room temperature.

Warm the charred gem halves briefly if cooled (30 seconds in a hot pan or under broiler, watching carefully). Place 1 charred gem half on each plate (serves 2).

Spoon a generous tablespoon or two of roasted red pepper purée onto each lettuce half, spreading slightly across the cut face.

Top each with a heaping 1/2 cup (divide total 3/4 cup) of the red cabbage & carrot slaw, arranging so colors show.

Dot or spoon 2–3 tbs of chilled raita over the slaw on each lettuce half for cool creaminess.

Crumble feta evenly over both portions (use about 3/4 cup total). Drizzle 1 tbs extra-virgin olive oil across both plates (divide).

Finish by sprinkling 1 tsp boukovo (split across both) over the feta and raita for heat and color. Scatter 1 tbs chopped dill if using, and serve with lemon wedges to squeeze over as desired.

Serve immediately so the charred lettuce retains some texture; this makes a bright appetizer or a shared starter for 2.