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

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