Warm a large frying pan over a medium-high heat. Add ½ tbsp oil and the beef mince. Stir to break up any lumps, then fry for 8 mins, stirring every so often, and draining off any excess liquid.

While the beef fries, peel and finely chop the onion. Stir the onion into the browned mince with a pinch of salt. Cook, stirring every so often, for 5 mins till the onion looks glossy.

While the beef and onion fry, peel and crush or grate the garlic. Halve the jalapeño chilli and scoop out the seeds and white pith. Finely chop half or all the chilli – jalapeño chillies are very spicy, so just use half a chilli for a milder flavour.

Stir the garlic and chilli into the beef with 1 tsp each of the cumin, coriander and smoked paprika. Cook for another 3 mins till the mince is nicely browned and full of spicy flavour. Set aside.

While the beef fries, halve the avocado and scoop the soft flesh out of the skin, discarding the stone. Finely chop it and pop it into a bowl. Squeeze in the juice from the lime and add a pinch of salt. Stir.

Roughly chop the salad leaves. Pick the coriander leaves off the sprigs.

Put a separate, dry frying pan on a low heat and slide in one of the barley and quinoa piadinas. Warm for 1-2 mins till lightly browned underneath and softened. Slide onto a plate, fold in half and then repeat to warm a second piadina.

Taste the beef mince and add a pinch more salt or pepper if you think it needs it. Fill the folded piadinas with the chopped salad leaves, the spicy beef and the avocado. Slide onto two warm plates, garnish with the coriander leaves and serve with any extra salad on the side.