Shish lentil meatballs on carrot spaghetti topped with rocket and feta

Great for a healthy light lunch or dinner, these meat free lentil "meatballs" are a revelation for meat and veggie lovers alike.  

Overview:

• 4 tbsp olive oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 1 egg
• 1 1/2 cups cooked and cooled lentils (cooked in vegetable stock)
• 2 tbsp shish blend
• 2 handfuls rocket salad
• 1 tbsp tomato paste
• 6 carrots
• salt + pepper to taste
• (1 tbsp balsamic + 3 tbsp olive oil + 1 tsp mustard dressing optional)

Method:

1. Cook lentils in pan according to packet instructions (10-15mins). While lentils are cooking, finely chop onion and garlic before adding to a separate pan with oil on a medium heat. Sauté for 2-3 minutes, or until slightly golden brown (being careful not to burn), then remove from heat and turn off stove top.
2. Add the following ingredients to a food processor; cooked & cooled lentils, 1 tsp olive oil, sautéed garlic and onion, shish blend, tomato paste, pinch of salt and black pepper. Pulse, mixing until combined, but not puréed, leaving a little texture. 
3. The texture should be dough-like. If the mixture is still too wet, add flour or breadcrumbs to stiffen up the mixture. Make into small balls, place on baking tray and put in oven for 20-25 mins turning occasionally. 
4. Ribbon carrots with a vegetable peeler and boil for 2-3 minutes. Drain and set aside. 
5. Mix rocket leaves with carrot pasta, add lentil meatballs and crumble feta cheese on top. 
6. Mix olive oil, balsamic and mustard in a cup until well combined then pour onto plate.