• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Peel, halve, then thinly slice onion.
• Cut tomato into 1/2-inch pieces.
• Drain, then roughly chop olives.
• Peel, then mince or grate garlic.

• In a large bowl, combine turkey, half the panko (use all for 4 servings), Shawarma Spice Blend, half the garlic and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
• Roll mixture into 8 (16) equal-sized meatballs.

• To one side of a parchment-lined baking sheet, add carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• On the other side of the baking sheet, arrange meatballs.
• Roast in the middle of the oven for 10-12 min, until carrots are golden and meatballs are cooked through.**

• Meanwhile, to a small pot, add onions, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar.
• Season with salt. Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
• Remove from heat. Transfer onions to a medium bowl, including pickling liquid.

• To a small bowl, add mayo, hummus, 1/4 tsp (1/2 tsp) garlic and 2 tsp (4 tsp) water. Season with salt and pepper, then stir to combine. Set aside.
• In another large bowl, whisk together 1/2 tbsp (1 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil.
• Add spring mix and tomatoes, then toss to combine.

• Drain pickled onions and discard remaining pickling liquid.
• Divide salad between plates, then top with olives, carrots, meatballs and pickled onions.
• Drizzle creamy hummus dressing over top.

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