1. Prepare the barbecue for direct cooking over high heat. The temperature gauge should register about 290°C.
2. Place the prawns in a bowl and rub all over with the curry paste, making sure you get it into all the nooks and crannies. Drizzle over 1 tablespoon of olive oil and toss with your hands to combine, then set aside.
3. For the flatbreads, tip the flour into a large bowl with a small pinch of sea salt, then mix with the yoghurt and 1 tablespoon of oil until you have a dough. Quarter the dough, then roll out each piece on a flour-dusted surface until just under ½cm thick to make 4 flatbreads.
4. Place the prawns on the barbecue and cook for 4 minutes, or until golden on the outside and opaque throughout, turning halfway. Remove to a bowl.
5. Add the flatbreads to the barbecue and cook for 3 minutes, or until golden, turning halfway.
6. For the sauces, spoon 4 tablespoons of yoghurt into a bowl, pick in the mint leaves and muddle together with a small pinch of salt. Spoon the other 4 tablespoons of yoghurt into a second bowl, squeeze in the juice and grate in the zest of the lemon, then season to perfection. Spoon the mango chutney into a third bowl and squeeze in enough pomegranate juice to loosen. Hold the pomegranate half cut side down, bash the back of it with a spoon so a good handful of the seeds tumble out into the bowl, then mix together.
7. Thinly slice the chilli. Using a speed-peeler, peel the cucumber and carrots, then continue shaving them into long, fine ribbons. Place in a bowl, pick over the mint leaves and scatter over the chilli. Drizzle over 1 tablespoon of oil, squeeze over the juice of the lemon and toss, seasoning to perfection.
8. To serve, top each flatbread with 5 prawns, a handful of salad and a generous dollop of each sauce. Wrap up and enjoy!

Recipe tested on a Weber Slate Griddle Barbecue