Lentil ras el hanout date ‘meatballs with olive salsa
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
Instructions
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