Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut tomato into 1/4-inch pieces.Thinly slice radishes.Zest, then juice half the lemon. Cut remaining lemon into wedges.

Line a baking sheet with parchment paper.Add breadcrumbs, Shawarma Spice Blend, half the feta and beef to a medium bowl. Season with pepper, then combine. Roll mixture into six 2x1-inch logs (12 logs for 4 ppl).

Arrange koftas on the prepared baking sheet.Roast in the middle of the oven, until golden-brown and cooked through, 13-15 min.**

Meanwhile, heat a large non-stick pan over medium heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat. Transfer almonds to a plate.

Add half the fig spread (use all for 4 ppl), 1 tsp (2 tsp) lemon juice and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add spring mix, radishes and tomatoes, then toss to combine.

Add lemon zest, mayo, 1/2 tsp (1 tsp) lemon juice and 1 tsp (2 tsp) water to a small bowl. Season with salt and pepper, to taste, then whisk to combine.Divide koftas between plates. Serve salad alongside.Sprinkle salad with almonds and remaining feta.Drizzle lemon mayo sauce over koftas.Squeeze a lemon wedge over top, if desired.