Soups & Salads

Heirloom tomato, radish and yoghurt flatbread panzanella


  • 1 garlic clove, crushed
  • 1 eschalot, finely chopped
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil
  • 5 mixed heirloom tomatoes, thinly sliced
  • 10 heirloom cherry tomatoes, halved
  • 6 radishes, thinly sliced
  • 6 radicchio leaves, torn
  • 1/2 cup (75g) broad beans, blanched, podded
  • 1/2 cup micro basil leaves, to serve


  • 2 2/3 cups (400g) self-raising flour
  • 1 tsp baking powder
  • 1/2 cup (40g) finely grated parmesan
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 1/4 cups (350g) thick Greek-style yoghurt


1-For the yoghurt flatbreads, combine all ingredients in a bowl with 1 tsp salt flakes. Stir to form a dough, then cover with a clean tea towel and set aside for 20 minutes to rest.
2-Heat a chargrill pan or frypan over medium-high heat. Divide the dough into 8 equal portions and roll out to 8mm thick. Cook, in batches, in a dry pan for 3 minutes, turning once, or until golden and charred. Whisk the garlic, eschalot, vinegar and oil in a bowl. Season.
3-Place flatbreads on a board and top with tomato, radish, radicchio, broad beans and basil. Drizzle with dressing to serve.