Kopanisti Recipe

Prepare and char

Preheat a grill pan or heavy skillet over high heat until very hot. Halve each gem lettuce lengthwise, keeping the root end intact so leaves stay together. Brush cut sides and outer leaves lightly with 4 tbs olive oil. Season cut sides with smoked paprika, 1 tsp sea salt and 1 tsp black pepper.

Place the gem halves cut-side down on the hot pan. Cook without moving for 2–3 minutes until deeply charred. Flip and cook the outer leaves briefly, about 30–45 seconds, just to wilt and char edges. Remove and keep warm. Squeeze 1 tbs lemon juice over the cut faces immediately.

While the gems char, shred or thinly slice the red cabbage to yield about 2 cups and julienne or grate the carrot to make 1 cup. Place both in a bowl with 1 tbs chopped parsley.

In a small jar or bowl, whisk together 2 tbs white wine vinegar, 1 tps honey, 2 tbs olive oil, 1 tsp salt and 0.5 tsp black pepper until emulsified. Taste and adjust seasoning.

Pour the dressing over the cabbage and carrot, toss thoroughly, and let sit at room temperature for 10 minutes to soften slightly and marry flavors.

In a medium bowl combine 1 cup strained yogurt (or labneh) with 0.5 cup crumbled feta. Add 1 tbs olive oil, 1 grated garlic clove, 0.25 tsp red pepper flakes (if using), 0.5 tsp lemon zest, 0.5 tsp black pepper and 0.25 tsp sea salt.

Whisk or fold until smooth and slightly airy. Taste and adjust salt, lemon or pepper; if mixture is too thick, loosen with up to 1 tbs water or olive oil. Transfer to a serving bowl and drizzle 1 tbs olive oil over the surface.

Make the raita by combining 0.75 cup plain yogurt with 0.5 cup finely diced cucumber, 1 tbs chopped mint, 0.5 tsp roasted cumin powder, 0.5 tsp salt and 0.5 tbs lemon juice. Stir until evenly combined and chill briefly if desired. Taste and adjust seasoning.

To plate, spread a generous tablespoon of the kopanisti-style dressing onto each plate or across a communal board where the charred gem halves will rest.

Place a charred gem half, cut-side up, on the dressing. Pile a heaping 0.5 cup of the red cabbage & carrot slaw onto the charred face of each gem (adjust to taste).

Spoon a dollop (about 1–2 tbs) of raita alongside or atop the slaw for contrast.

Finish each portion with a sprinkle of toasted sesame seeds or pine nuts (2 tsp), a scattering of micro herbs or chopped dill (2 tsp), and an extra drizzle of olive oil. Serve immediately with lemon wedges to squeeze over.