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How to make Greek haloumi and cauliflower gyros

Yield = 4
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice
  • 2 garlic cloves, crushed
  • 2 teaspoons 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

Flatbreads

  • 2 cups self-raising flour
  • 1 teaspoon salt
  • 1 1/4 cups plain Greek-style yoghurt

Method

  • Step 1 Make Flatbreads. Whisk flour and salt in a bowl. Add yoghurt and 1⁄4 cup water. Mix to form a dough. Turn onto 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.
  • Step 2 Meanwhile, combine lemon rind and juice, garlic, oregano and 2 tablespoons oil in a large bowl. Season. Add cauliflower. Toss to coat. Stand for 10 minutes.
  • Step 3 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.
  • Step 4 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 plate. Cover to keep warm.
  • Step 5 Brush flatbreads 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
  • Step 6 Spread flatbread with a little yoghurt. Top with lettuce, radish, cucumber, cauliflower, haloumi and olives. Serve with lemon wedges and remaining yoghurt.