• Finely chop onion and garlic. Grate the carrot. • In a small bowl, combine teriyaki sauce, white wine vinegar (for the sauce) and the brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine white wine vinegar (for the pickle) and a good pinch of sugar and salt. Add cucumber to pickling liquid and just enough water to cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster! Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes. • Add beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.

• Meanwhile, in a large bowl, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Drain pickled cucumber. • Top each tortilla with slaw, teriyaki beef and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise to serve. Enjoy!