Step 1

Make the salad: Trim the fronds from the fennel and roughly chop enough to make 2 tablespoons; reserve in a small bowl. Halve the fennel bulb lengthwise, then thinly slice lengthwise and add to a large bowl. Peel the mangoes, then cut off the flesh around the pit into whole pieces. Thinly slice the mango flesh lengthwise and add to the bowl with the fennel. Tear the basil and mint leaves into small pieces with your fingers and add to the bowl.

Step 2

Add the reserved fennel fronds to the bowl along with the olive oil, lemon juice and sugar. Season liberally with salt and pepper and toss the salad ingredients to combine. Cover the bowl and refrigerate until ready to serve, up to 30 minutes before you’re ready to serve.

Step 3

Re-warm the Za’atar Beef Cheeks in a pot over medium heat, then transfer the meat to a serving platter and spoon over the sauce. Sprinkle the pistachios over the top of the fennel-mango salad, then serve the salad alongside the beef with Barbari bread to dip into the juices.