Cut the rissoles in half and roll into balls. Heat a pan on medium high and add a splash of olive oil, fry the rolled meat balls until cooked through. Remove and place on skewers
In a small bowl add tomatoes that have been cut in half, lemon zest and juice and mint. Season with salt and pepper
In a seperate small bowl mix yoghurt and dill together for the sauce
Heat the flatbread either on a char-grill or warm in the oven
Top the flatbread with the yoghurt sauce, then add the meat balls and the tomato salad
