- 600G LAMB SAUSAGES,
- CASES REMOVED
- 200G FETA, CRUMBLED
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 8 MEDIUM FLATBREADS
- 1 CUP NATURAL GREEK-STYLE YOGHURT
- 1 LEBANESE CUCUMBER, SLICED INTO RIBBONS
- 1 RED ONION, THINLY SLICED
- 1 CUP FLAT-LEAF PARSLEY LEAVES
- CRACKED BLACK PEPPER, FOR SPRINKLING
- Place the sausage meat and half the feta in a large bowl and mix to combine.
- Roll tablespoonfuls of the mixture into balls.
- Heat the oil in a large, non-stick frying pan over medium heat. Cook the meatballs for 12–14 minutes or until browned and cooked through.
- Top the flatbreads with the yoghurt, meatballs, cucumber, onion, parsley and remaining feta. Sprinkle it with pepper to serve.
