In a blender add the garlic, feta, yogurt, one cup mint, one cup parsley, two tablespoons oil, and one tablespoon lemon juice in a food processor until smooth. Transfer the dressing to a medium bowl and check for seasoning.
Prepare a grill for medium heat. Cut the sprouts in half and drizzle with oil to coat and season all over with salt. Grill until charred and tender. Transfer to a bowl and let cool five minutes.
Toss cucumbers, and the rest of the herbs with two tablespoons olive oil and remaining lemon juice in a bowl. Season to taste.
Spread raita over plates; place a few pieces the sprouts on each. Top with salad and pistachios. Sprinkle with chili pepper and serve
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