• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Roughly chop snacking tomatoes and cucumber. Roughly chop roasted almonds. • Tear mini flour tortillas into small pieces.

• In a medium bowl, combine beef mince, garlic, ras el hanout, fine breadcrumbs (see ingredients), a pinch of salt and the egg. • Using damp hands, roll the mixture into koftas about 8cm long (three per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef koftas, turning regularly, until browned, 2-3 minutes. • Reduce heat to medium, then continue cooking until cooked through, 7-9 minutes. • Remove pan from heat. Add the honey, gently turning koftas to coat. TIP: Koftas are cooked through when no longer pink inside.

• Meanwhile, place tortilla pieces on a lined oven tray. Drizzle with olive oil, season generously with salt and pepper and turn to coat. • Bake tortilla chips until golden, 5-6 minutes. Set aside to cool slightly. TIP: Keep an eye on the tortilla chips. You want them crisp, but not burnt!

• In a medium bowl, combine mixed salad leaves, tomato, cucumber, tortilla chips and a drizzle of olive oil. • Season to taste.

• Divide fattoush-style salad between bowls. Top with Moroccan-spiced beef koftas, spooning over any remaining glaze from the pan. • Drizzle with garlic sauce. Tear over mint and top with almonds to serve. Enjoy!