Heirloom tomato, radish and yoghurt flatbread panzanella

Name: Heirloom tomato, radish and yoghurt flatbread panzanella
Yield: 8
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; 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

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by Phoebe Wood

Oct 20, 2015

Panzanella is a traditional Tuscan salad which features stale chunks of bread and tomatoes soaked in a vinegary dressing. This version has doughy yoghurt flatbreads that are perfect for mopping up the tangy dressing.

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.