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

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

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

Name: Lentil, ras-el hanout & date ‘meatballs’ with olive salsa
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Ingredients: 1 lemon zested and juiced; 50g green olives pitted and roughly chopped; 1 large on-the-vine tomato roughly chopped; 25g parsley finely chopped; 3 tbsp olive oil; 2 garlic cloves crushed; 90g porridge oats; 3 medjool dates destoned and roughly chopped; 1 tbsp ras el hanout; 2 x 400g cans cooked green lentils rinsed and drained; 50g feta crumbled; jewelled couscous to serve

Ailsa Burt

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Serves 4

Easy

Prep: 30 mins

Cook: 12 mins

A star rating of 4.6 out of 5.10 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 lemon

zested and juiced
50g green olives

pitted and roughly chopped
1 large on-the-vine tomato

roughly chopped
25g parsley

finely chopped
3 tbsp olive oil
2 garlic cloves

crushed
90g porridge oats
3 medjool dates

destoned and roughly chopped
1 tbsp ras el hanout
2 x 400g cans cooked green lentils

rinsed and drained
50g feta

crumbled
jewelled couscous

to serve

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Nutrition: Per serving

kcal361
fat15g
saturates4g
carbs37g
sugars7g
fibre11g
protein14g
salt1g

Method

step 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.
step 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.
step 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.

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A star rating of 4.6 out of 5.10 ratings

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