Try these protein-packed lentil and oat balls blitzed with ras el hanout for a quick and easy weeknight meal. Serve over couscous with our olive salsa
Prep:30 mins
Serves 4
1 lemon, zested and juiced50g green olives, pitted and roughly chopped1 large on-the-vine tomato, roughly chopped25g parsley, finely chopped3 tbsp olive oil2 garlic cloves, crushed90g porridge oats3 medjool dates, destoned and roughly chopped1 tbsp ras el hanout2 x 400g cans cooked green lentils, rinsed and drained50g feta, crumbledjewelled couscous, to serve
STEP 1Combine 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.STEP 2For 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.STEP 3Heat 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.
