Place the chicken mince, harissa paste (spicy!), almond flour, soy sauce, chilli flakes (spicy!) and a pinch of salt in a mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 6/9/12 pieces and shape each piece into a small burger patty. Refrigerate until step 5. 

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Remove the pan from the heat and set aside. 

Juice half the lemons into a bowl or jar. Add the tahini, honey, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing. 

Peel the zucchini until you are left with a pile of zucchini ribbons. Discard the seedy zucchini middle. Crumble the feta. Pick the mint leaves, discard the stem. Wash the baby spinach. 

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through. To speed things up, cover the pan with a lid. 

Toss the baby spinach, mint leaves and zucchini ribbons in the dressing. Divide the salad and burger patties among plates. Garnish with the crumbled feta, toasted almond flakes and any remaining lemon wedges.