Get the ½ cup of tahini, ½ cup of chopped parsley leaves, 3 garlic cloves, 3 tablespoons of lemon juice and 1 teaspoon of salt into the bowl of your food processor or blender. Blitz until a thick, green paste forms, about 2 minutes. Scrape down the sides of the food processor bowl, then with the motor running, slowly pour in the ⅓ cup of water until the consistency starts to change. It’ll turn into a thick, luscious sauce with the consistency of double cream. Set aside.

Cut the cucumber in half lengthways, then use a small teaspoon to scoop out the seeds down the middle. Cucumber is very watery and most of that water is in the seeds, so by de-seeding it, you’re lessening the likelihood of a watery pickled cucumber. Chop the cucumber into small cubes. I like to do this by slicing the cucumber in half, and then cutting each half into long, thin strips. Then you can cut those strips into little cubes easily. Add the cucumber to a small bowl then add the tablespoon of rice vinegar and teaspoon of salt. Give it a good mix with a spoon then set it aside.

Heat 1 tablespoon of olive oil in a large pan over low heat, then add the cumin, coriander, cinnamon, smoked paprika, chilli, sumac and salt. Cook the spices, stirring, for 1 minute just until they start to smell lovely and fragrant. At this point, add the crushed garlic and then the mince. You want the mince to brown and go a little crispy, so try to break it up with your wooden spoon or spatula, stir it through the garlic and spices and then leave it for 3 minutes without touching it. This is going to create lovely crispy bits on the beef. After this time, stir the beef, turning it over and continuing to cook it. Add the 2 tablespoons of sticky, tart pomegranate molasses and stir it through the mince. At this stage, the mince should be looking brown and glossy. Keep cooking it for 3 more minutes, then take the pan off the heat and get ready to assemble.

I like serving this as one big sharing plate where people can help themselves – but you can make individual portions if you prefer! Pile the pita chips in a circle on a large plate, then load on the sticky beef mince. Follow with a very good drizzle of the green tahini sauce, then scatter over the quick pickled cucumber, mint, parsley, feta, pomegranate seeds and finish with the dukkah.