Shawarma Beef Tacos

While the onion is pickling, in a medium bowl, combine beef strips, ras el hanout, honey, a drizzle of olive oil, the salt and a pinch pepper. Toss to coat.

Thinly slice the cucumber into batons. Thinly slice the tomato into half-moons. Finely chop the parsley. Combine the cucumber, tomato and parsley in a medium bowl with a drizzle of olive oil and season with salt and pepper.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the beef strips in batches and cook, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.