Preheat a heavy skillet or grill pan over high heat until very hot (5 minutes). Trim the stem ends of the gem lettuce heads and halve each lengthwise, leaving the core intact so leaves hold together. Brush cut sides and outer leaves lightly with 3 tbs olive oil and season with 1 tsp sea salt and 1/2 tsp black pepper.

Place the halved gem lettuce cut-side down on the hot pan. Cook without moving for 2–3 minutes until the cut edges are well charred and slightly softened. Flip and cook 30–45 seconds on the outer side just to warm through. Remove to a platter and keep warm. Serve with lemon wedges alongside for squeezing.

Red Cabbage & Carrot Slaw

Make the slaw

In a medium bowl combine 2 cups shredded red cabbage, 1 cup julienned or grated carrot, 1/4 cup thinly sliced red onion, and 2 tbs chopped parsley.

Whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp honey, 3/4 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Pour dressing over vegetables and toss to coat. Taste and adjust salt or acidity. Let sit at room temperature for at least 10 minutes to soften the cabbage slightly before serving.

Raita (for roasted red pepper raita)

Prepare raita

In a small bowl combine 1 cup Greek yogurt, 1/4 cup finely diced seeded cucumber, 1 tbs chopped dill, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate until assembly.

Roasted Red Pepper Purée

Purée the peppers

Place 1 cup drained roasted red peppers, 1 tbs olive oil, 1 tsp sherry vinegar, 1/4 tsp smoked paprika and 1/4 tsp salt into a blender or food processor. Purée until very smooth, scraping down the sides as needed. Taste and adjust seasoning. If too thick, add 1–2 tsp water or olive oil to loosen.

Reserve about 1/3 cup of the purée to fold into the raita (see next step) and the remainder to spoon on the serving platter beneath and around the charred gem lettuce.

Assemble Roasted Red Pepper Raita

Combine raita and purée

Fold 2–3 tbs of the roasted red pepper purée into the prepared raita to make a pink-hued roasted red pepper raita. Taste and adjust salt or lemon. Keep chilled until plating.

Kopanisti & Toppings

Prepare cheese and toppings

If using traditional kopanisti, crumble or soften 6 oz and place in a small bowl. If you only have feta, crumble 6 oz feta and stir in 1/2 tsp honey to mimic kopanisti's rounded tang. Crumble the additional 2 oz feta for sprinkling. Toast 2 tbs pine nuts or walnuts in a dry skillet over medium heat until fragrant, 2–3 minutes, then cool.

Drizzle 1 tbs extra virgin olive oil over the bowl of kopanisti and fold gently to coat. Keep ready to dollop on the plate at assembly.

Plating & Finish

Plate the dish

On a large serving platter spoon a generous smear of the remaining roasted red pepper purée (about 2/3 cup) where the charred gem halves will sit. Place the charred gem halves, cut side up, on the smear. Spoon or dollop 1–2 tbs of roasted red pepper raita on each gem half.

Nestle a generous spoonful (about 1.5 oz) of kopanisti on top of each dressed gem half. Scatter the red cabbage & carrot slaw across and around the lettuce to add crunch and color. Crumble the reserved 2 oz feta over the top.

Finish with a drizzle of extra virgin olive oil, a light dusting of 1 tsp boukovo (crushed red pepper) distributed across the plate (adjust to taste), and the toasted pine nuts or walnuts and microgreens/dill. Serve immediately with lemon wedges for squeezing.