• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces.
• Peel, then cut carrot into 1/2-inch rounds.
• Roughly chop parsley.
• Peel, then mince or grate garlic.

• Add pork, Dukkah Spice, panko, half the garlic, half the parsley and 1/4 tsp (1/2 tsp) salt to a medium bowl.
• Season with pepper, then combine.
• Roll pork mixture into six 2-inch logs (12 logs for 4 ppl).

• Arrange koftas on one side of a parchment-lined baking sheet.
• Add carrots and 1 tbsp (2 tbsp) oil to the other side of the baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven until carrots are golden-brown and koftas are cooked through, 12-16 min.**

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1 tbsp oil, then zucchini and peppers. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch.)
• Season with salt.
• Cook, stirring often, until veggies are tender-crisp, 6-8 min.

• Meanwhile, add hummus, half the tahini sauce (use all for 4 ppl), mayo, 2 tsp (4 tsp) water and remaining garlic to a small bowl.
• Season with salt and pepper, then stir to combine.

• Divide veggie hash and roasted carrots between plates, then top with pork koftas. 
• Spoon garlic hummus over top. 
• Sprinkle with feta and remaining parsley.

If you've opted to get pork, cook it in the same way the recipe instructs you to cook the beef.**