Skip to main content

This Meatball Fattoush recipe is a quick and easy meal on a platter, so you can let the family help themselves to this delicious weeknight feast.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Meatball Fattoush


  • 200g cauliflower, cut into small florets
  • 200g mixed medley tomatoes, halved
  • 2 pieces flatbread
  • 560g pkt Coles Beef & Pork Meatballs
  • ½ cup (140g) Greek-style yoghurt
  • 1 tbs lemon juice
  • 1 tsp finely grated lemon rind
  • 1 tbs tahini
  • 120g Coles Australian Butter Leaf Blend
  • 1 small red onion, halved, thinly sliced
  • ⅓ cup flat-leaf parsley sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the cauliflower in a medium roasting pan. Spray with olive oil spray. Bake for 10 mins. Add the tomato to the pan and bake for a further 10 mins or until the tomato begins to collapse.
  2. Step 2

    Meanwhile, place bread on a baking tray. Spray with olive oil spray. Bake for 5 mins or until crisp. Set aside to cool.
  3. Step 3

    While the bread is cooking, place the meatballs on a plate and spray with olive oil spray. Heat a large frying pan over medium heat. Cook the meatballs, turning, for 8 mins or until meatballs are cooked through.
  4. Step 4

    Whisk the yoghurt, lemon juice, lemon rind, tahini and 1 tbs water in a small bowl. Season.
  5. Step 5

    Break the bread into small pieces. Arrange on a large serving platter with the salad leaves, onion, cauliflower mixture and meatballs. Drizzle with the yoghurt mixture. Sprinkle with parsley.