• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Peel, then cut half the shallot (use all for 4 servings) into 1/4-inch pieces. 
• Drain and rinse beans, then pat dry with paper towels.
• Peel, then finely mince garlic.

• Line a baking sheet with parchment paper.
• To a medium-sized bowl, add turkey, half the garlic, panko and Mediterranean Spice Blend. Season with 1/4 tsp (1/2 tsp) salt and pepper. Combine.
• Roll mixture into 8 (16) equal-sized meatballs. On the prepared baking sheet, arrange meatballs. Drizzle 1 tsp (2 tsp) olive oil over meatballs.
• Roast in the top of the oven for 11-12 min, until browned and cooked through.**

• Rough chop olives, reserving liquid.
• Cut tomato into 1/2-inch pieces.
• Rough chop spinach.

• To a large bowl, add beans, tomatoes, olives, half the Dill-Garlic Spice Blend, spinach, shallots, 1/2 tsp olive brine and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to combine.
• To a small bowl, add yogurt, remaining Dill-Garlic Spice Blend, remaining garlic and 2 tsp (1 tbsp) water. Season with salt and pepper. Stir to combine. 

• Divide bean salad between bowls and top with meatballs.
• Drizzle yogurt sauce over top.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook chicken**