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Spiced lamb fattoush

Prep Time:

20 Minutes

Cook Time:

20 Minutes





About the Recipe

Treat yourself and the family to some lam meatballs and spice up dinner a little.


500g lamb sausages (or your favourite flavour)

2T extra virgin olive oil

1T za’atar (or thyme)

400g can chickpeas, drained, rinsed

1 large white Lebanese bread round

3 radishes, trimmed, thinly sliced

1 small cucumber, halved lengthways, sliced

2 tomatoes, chopped into 1.5cm pieces

1/3c fresh mint leaves

2 baby cos lettuce, trimmed, quartered lengthways

Red Wine Vinegar Dressing

2T extra virgin olive oil

2T red wine vinegar

1T honey

2t za’atar

Preheat oven to 200C/180C fan-forced.


  1. Heat 1 tbs oil in a large non-stick frying pan over high heat. Add sliced sausages to the pan. Cook, stirring occasionally, for 5 minutes or until browned.

  2. Add za’atar, chickpeas and 2 tbs water. Cook, stirring occasionally, for 3 minutes or until sausages are cooked through.

  3. Season with salt and pepper. Remove from heat.

  4. Meanwhile, place Lebanese bread round on a large baking tray. Brush with remaining oil. Bake, turning halfway through, for 6 minutes or until golden and crisp. Set aside for 3 minutes to cool. Break into shards.

  5. To make the red wine vinegar dressing, place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

  6. Combine radish, cucumber, tomato and mint in a large bowl. Arrange lettuce in serving dishes. Top with radish mixture, sausage and bread. Drizzle with dressing. Serve immediately.

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