For the beef: Grate the onion and half of the bell pepper, and finely chop the remaining half. Add a pinch of salt, black pepper, red pepper, and mixed spices. Mix everything well, then spread the mixture in a baking dish. Drizzle a little oil on top and bake in a preheated oven at 400°F (200°C).

For the salad: Cut the lettuce into squares. Chop half the cucumber, half the bell pepper, and the avocado. In a deep bowl, add 1 teaspoon Dijon mustard, 1 teaspoon balsamic vinegar, 1 teaspoon sugar, a pinch of salt to taste, and 1 teaspoon apple cider vinegar. Mix well, then add the oil and the garlic clove. The dressing should be neither too thick nor too thin. Pour the dressing over the salad and toss to combine.