Greek Grilled Cabbage

Ingredients

• Vegetable or grapeseed oil for grilling
• 1 medium clove garlic, smashed
• 4 oz. goat cheese
• 1 1/2 cups plain, whole milk Greek yogurt
• 2 cups fresh mint leaves, minced and divided
• 2 cups fresh parsley leaves, minced and divided
• 3 Tbsp. Raley's Extra Virgin Olive Oil, divided
• 1 medium lemon, juiced and divided
• 1 Tbsp. Raley's Mediterranean Sea Salt, divided
• 1 medium head purple cabbage, chopped into 6 wedges
• 3 medium cucumbers, sliced
• 1/2 cup Inka Crops Inka Corn, crushed (or Corn Nuts)

Instructions

1. Place garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. olive oil and 1 Tbsp. lemon juice into a food processor or blender. Pulse until smooth. Transfer yogurt mixture to a medium bowl, season with 1 tsp. salt and set aside.
2. Preheat grill to 400 degrees F. Cut cabbage in half, then cut each half into 3 wedges. Drizzle with remaining oil and salt.
3. Place cabbage on grill and cook until charred on all sides and a knife slips easily through the center of the wedges, about 10 minutes on each side.
4. Transfer to a cutting board and let cool 5 minutes.
5. Meanwhile, toss cucumbers and remaining mint, parsley and lemon juice in a medium bowl. Crush Inca Corn.
6. Pour a drizzle of the yogurt mixture over plates. Top with grilled cabbage wedges, cucumber salad and crushed Inka Corn. Drizzle with remaining olive oil and serve immediately.