Lentil, ras-el hanout & date ‘meatballs’ with olive salsa

• lemon↗1

  zested and juiced

• green olives↗50g g

  pitted and roughly chopped

• on-the-vine tomato↗1 large

  roughly chopped

• parsley↗25g g

  finely chopped

• olive oil↗3 tbsp tbsp
• garlic cloves↗2

  crushed

• porridge oats↗90g g
• medjool dates↗3

  destoned and roughly chopped

• ras el hanout1 tbsp tbsp
• cooked green lentils↗2 x 400g cans

  2 x 400g cans, rinsed and drained

• feta↗50g g

  crumbled

• jewelled couscous

  to serve

Step-by-step instructions

1. 1

   Combine 1 tbsp of the lemon juice, olives, tomato, half the parsley and 1 tbsp of the oil in a small bowl. Season to taste and set aside.

2. 2

   For the meatballs, tip the garlic, oats, dates, ras el hanout, lemon zest and remaining parsley into a food processor and blitz until well combined. Tip in the lentils and pulse a few times until fully combined – the lentils don’t have to be completely broken up. Season the mixture with a big pinch of salt and pepper and stir in the feta. Wet your hands and form the mixture into 25 small balls, around the size of ping pong balls. Set aside on a plate.

3. 3

   Heat the remaining oil in a frying pan over a medium-high heat. Add the balls to the pan and brown all over, around 10-12 mins, turning them with a spoon rather than shuffling the pan as they will be fragile. Serve over the couscous with the olive salsa spooned on top.