• 350g lamb meatballs
  • 1 tbsp za'atar
  • 2 tsp olive oil
  • 4 large flatbreads
  • 2 tbsp pine nuts
  • 1 tsp pomegranate molasses
  • 1 tsp red wine vinegar
  • ½ red onion, thinly sliced
  • 10 cherry tomatoes, quartered
  • 1 tsp harissa
  • 150g low-fat natural yogurt
  • 4 tbsp roasted beetroot houmous
  • 2 tbsp parsley, roughly chopped


  1. 1

    Preheat the oven to 190°C/fan 170°C/gas mark 5. Roll the meatballs in the za'atar. Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 4 minutes until evenly browned and transfer to a baking tray. Sprinkle the flatbreads with water and wrap in foil. Bake both the meatballs and bread in the oven for 6-8 minutes until the meatballs are cooked through and the bread is warm.

  2. 2

    While the meatballs cook, add the pine nuts to a small frying pan and cook for 2 minutes. Transfer to a plate and leave to cool. Combine the pomegranate molasses and vinegar and toss with the red onion and tomato. Ripple the harissa through the yogurt.

  3. 3

    Arrange the flatbreads on plates. Top with the meatballs, tomato and onion salad, harissa yogurt and beetroot houmous. Sprinkle with the parsley and pine nuts to serve.

Nutritional Details

Each serving provides
  • Energy 2441kj 583kcal 29%
  • Fat 28.1g 40%
  • Saturates 7.8g 39%
  • Sugars 10.6g 12%
  • Salt 1.93g 32%

% of the Reference Intakes

Typical values per 100g: Energy 988kj/236kcal

Each serving provides

49.5g carbohydrate 5.5g fibre 30.1g protein

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