Preheat your oven to 200C (400F). In a medium bowl combine meat, almond meal and cumin with a few pinches salt until just mixed through. Line a rectangular or square oven proof dish or tin with baking paper (mine is 23x18cm / 9x7in) or grease well. Press the meat into the base of your dish. Using a sharp knife score on the diagonal to make little diamond shapes.

Bake for 20 minutes or until meat is well browned on top and no longer pink in the middle.

While the meat is cooking, heat a medium frying pan or saucepan on a medium heat. Add a generous drizzle of olive oil and cook sliced onion, covered for about 10 minutes or until onion is soft and golden brown. Stir every few minutes and if the onion is starting to burn, reduce the heat and add a little more oil and a splash of water.

When the meat is cooked, spread cooked onions over the top and sprinkle over pine nuts.

Chop ‘diamonds’ as you see fit and serve with salad / tabbouleh on the side.