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.