Thinly slice the red onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.

Finely chop the garlic. Thinly slice the capsicum. Trim the green beans and slice into half. In a medium bowl, combine the beef mince, ras-el hanout, garlic, fine breadcrumbs (see ingredients), egg and the salt. Using damp hands, roll the beef mixture into koftas. You should get 3-4 koftas per person.

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the koftas, turning, for 2-3 minutes, or until browned all over. Add the capsicum and green beans and cook, tossing, until the veggies are tender and the koftas are cooked through, 6-8 minutes, Transfer the capsicum and green beans to a large bowl. Add the honey to the pan and turn the koftas to coat.

While the koftas are cooking, halve the cherry tomatoes. In a small bowl, combine the garlic sauce, dill & parsley mayonnaise and a splash of water. Set aside. Add the tomatoes and spinach & rocket mix to the bowl with the capsicum. Add a drizzle of the pickling liquid and olive oil. Season and toss to combine.

Drain the pickled onion. Divide the cherry tomato salad between plates. Top with the pickled onion and honey-glazed beef koftas. Sprinkle over the sesame seeds. Serve with the herbygarlic dressing