INGREDIENTS:

• 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

YOGHURT FLATBREADS

• 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

METHOD:

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.

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Source:delicious.com.au