GREEK HALOUMI AND CAULIFLOWER GYROS

SERVES: 4 INGREDIENTS

● 2 tsp finely grated lemon rind

● 1 tbsp lemon juice

● 2 garlic cloves, crushed

● 2 tsp dried oregano

● 1/4 cup extra virgin olive oil

● 1 small cauliflower, cut into florets

250g haloumi, thinly sliced 1/2 cup plain Greek-style yoghurt

1 baby cos lettuce, leaves separated

3 radishes, trimmed, thinly sliced

1 Lebanese cucumber, thinly sliced

1/2 cup pitted kalamata olives, roughly chopped 1 lemon, cut into wedges

FLATBREAD

2 cups self-raising flour 1 tsp salt

1 1/4 cups plain Greek-style yoghurt

METHOD

Make flatbread: Whisk flour and salt in a bowl. Add yoghurt and 1⁄4 cup water. Mix to form a dough. Turn on to a lightly floured surface. Knead for 3 minutes or until smooth. Return to bowl. Cover with plastic wrap. Set aside for 20 minutes to rest.

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Meanwhile, combine lemon rind and juice, garlic, oregano and 2 tbsp oil in a large bowl. Season. Add cauliflower. Toss to coat. Stand for 10 minutes.

Divide dough into 4 equal portions. Shape each into a ball. On a lightly floured surface, roll out each to form a 4mm-thick oval. Layer ovals between sheets of baking paper to prevent sticking together. Cover with plastic wrap to prevent drying out.

Preheat a barbecue grill on medium heat. Cook cauliflower, turning, for 5 to 6 minutes or until lightly charred and just tender. Transfer to a

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plate. Cover to keep warm.

Brush flatbread with remaining oil. Cook, in batches, for 1 minute each side or until lightly charred and cooked through. Transfer to a baking tray. Cover loosely with foil to keep warm. Add haloumi to grill. Cook for 1 minute each side or until lightly golden 6. Spread flatbread with a little yoghurt. Top with lettuce, radish, cucumber, cauliflower, haloumi and olives. Serve with lemon wedges and remaining yoghurt.

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Recipe: Cathie Lonnie Photo: Nigel Lough