• Thinly slice red onion. Finely chop garlic, radish and cucumber.

• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion until softened, 3 minutes. • Add garlic and cook until fragrant, 1 minute. Add beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. • Add Berbere spice blend, tomato paste and brown sugar. Cook, stirring, until fragrant, 1-2 minutes. • Add the butter and water (for the beef) and simmer until the sauce has thickened, 1-2 minutes. Season to taste.

• Meanwhile, add radish and cucumber to a medium bowl. Add a drizzle of white wine vinegar and olive oil, then season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

• Roughly chop roasted almonds. • Spread garlic aioli over tortillas, then top with mixed salad leaves, Turkish-spiced beef and cucumber salsa. • Garnish with almonds to serve.