Step 1

First make the Greek yogurt dip by combining all the dip ingredients in a small bowl. Give it a mix, then cover and place in the fridge whilst you make the rest of the meal.

Step 2

Next make the flatbreads. Place the Greek yogurt, flour, baking powder and salt in a bowl or food mixer.

Step 3

Mix together using your hands or a dough hook until all of the ingredients are combined. It should only take a minute or two.

Step 4

Place the dough on a well-floured surface. Cut into four equal pieces.

Step 5

Roll each piece into a ball, then roll flat into an oval shape approx. 2mm thick. Make sure your rolling pin is floured too.

Step 6

Repeat with the remaining balls of dough, stacking the rolled out flatbreads with a sheet of non-stick baking parchment between each flatbread (make sure none of the flatbread is touching another one as they will stick - even if they're well floured).

Step 7

Brush a large griddle with the oil and heat until very hot. Place the flatbreads on the griddle and cook for approx. 2 minutes on each side - until they have griddle lines and puff up slightly.

Step 8

As soon as the flatbreads are cooking, cook the prawns.

Step 9

Melt the butter and oil in a frying pan and add the chillies and garlic. Cook on a low-medium heat for 30 seconds until fragrant (don't cook any longer or the garlic may burn).

Step 10

Add the prawns, paprika and salt, turn the heat to medium and cook for 2-3 minutes, stirring often until the prawns are pink and cooked throughout. Turn off the heat and stir in the coriander (cilantro).

Step 11

Place the flatbreads onto a plate, add the fresh spinach and top with the prawns. Drizzle the garlic/chilli oil from the pan over the top, and then spoon on a little of the Greek yogurt dip.

Step 12

Serve with the rest of the Greek yogurt dip.