• Preheat oven to 200°C/180°C fan-forced. • Grate carrot. • Slice tomato into wedges. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince and carrot, breaking up with a spoon, until browned, 4-6 minutes. TIP: For best results, drain the oil from the pan before adding the seasoning.

• To pan, stir in garlic & herb seasoning, tomato paste and garlic paste and cook until fragrant, 1 minute. • Add the water and cook, stirring until slightly thickened, 1 minute. • Remove from heat. Crumble over fetta cubes, stirring to combine. Season with pepper.

• Arrange mini flourtortillas on a lined oven tray. Divide filling among tortillas, spooning it onto one half of each tortilla. • Fold the empty half of each tortilla over to enclose the filling, then press down gently with a spatula. • Brush or spray with a drizzle of olive oil, then season with pepper. • Bake until tortillas are golden, 10-12 minutes. TIP: You can place a sheet of baking paper and a second oven tray on top of the piadinas if they unfold during cooking.

• In a medium bowl, combine tomato, spinach & rocket mix and a drizzle of the vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!

• Divide beef-fetta piadinas and rocket salad between plates. • Serve with hummus. Enjoy!