Heirloom Tomato Salad

1. Flat Bread: Place yoghurt and salt in a large mixing bowl, sift in the flour, baking powder and salt.  Mix with a wooden spoon until it comes together.  Cover and allow to rest for 20 minutes.  Divide the dough into 6 even pieces and roll into balls.  Lightly flour a work surface, roll out each ball of dough to approximately 10-12cm. 
2. Heat a chargrill or frying pan over medium-high heat. Cook for 3 minutes, turning once, or until golden and charred.
3. Dressing: whisk all ingredients in a small bowl.  Season.
4. Place tomatoes, radish, radicchio, edamame on a serving plate. Drizzle with dressing, garnish with micro basil and serve with flat bread.

Perfect wine pairing:  Margan Vineyard Rosé