• Finely chop garlic. • Trim pea pods and slice in half. Set aside. • In a medium bowl, combine beef mince, ras el hanout, garlic, fine breadcrumbs (see ingredients), the egg and the salt. • Using damp hands, roll the beef mixture into koftas (3 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning, until browned all over, 2-3 minutes. • Add pea pods and cook, tossing, for a further 5-6 minutes, or until the pea pods are tender and the koftas are cooked through. • Transfer pea pods to a large bowl. Add the honey to the pan and turn the koftas to coat.

• Meanwhile, cut tomato into wedges. Slice cucumber into half moons. • In a small bowl, combine dill & parsley mayonnaise and a splash of water. Set aside. • To the bowl with the pea pods, add tomato, cucumber and salad leaves. Add a drizzle of the red wine vinegar and olive oil. Season and toss to combine.

• Divide tomato-pea pod salad between bowls. Top with honey-glazed beef koftas. • Sprinkle with slivered almonds. Drizzle with the herby dressing to serve. Enjoy!