Meatballs: Place 200g beef mince in a bowl along with 1 tsp salt, 1 tbs cumin powder, 1 tsp pepper, 1 tsp mixed herbs, 1 tbs sesame seeds and mix well. Finely dice 1 onion and add this to the mince, with 2 tsp crushed garlic. Add 3 tbs chopped mint and mix well. Use wet hands to mix the mince well, and re-wet your hands to roll into balls that are slightly smaller than golf balls. Heat a large pan to medium heat and add 2 tsp olive oil. Cook meatballs for 2-3 minutes, rotating 4 times until all edges are brown & the meatballs are cooked.

Sauce: Grab a blender and add ½ cup water, 2 tsp lemon juice, 2 tsp olive oil, 2 tsp crushed garlic, ¾ cup mint leaves, and 1 tsp salt. Blitz into a sauce, then add ½ cup tahini and blitz again.

Salad: Shred ¼ small cabbage and slice 1 cup baby spinach. Add to a bowl, and coat with 1 tsp olive oil, 1 tsp lemon juice and 1 tsp cumin seeds.

Serve: Plate up sauce, top with meatballs and serve salad on the side. Enjoy with pita bread on the side.