Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve, peel, then quarter the onion. Separate the onion petals. Core, then cut the pepper into 1/2-inch pieces. Peel, then cut the carrot into 1/2-inch coins. Roughly chop the parsley.

Toss carrots, peppers and onion petals with 1 tsp Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring the veggies halfway through cooking, until golden-brown, 14-16 min.

While the veggies roast, combine beef, panko, half the parsley, remaining Shawarma Spice Blend and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form beef mixture into 8 equal-sized patties (16 for 4 ppl). Add 1 olive to the middle of each patty, then shape and press patty firmly around the olive, fully enclosing it to create a ball. Repeat until all meatballs are formed.

Add meatballs to another parchment-lined baking sheet. Bake in the top of the oven, until cooked through, 14-15 min.**

While meatballs roast, whisk together the mayo, hummus, vinegar, 1 tbsp water (dbl for 4 ppl) and remaining parsley in a small bowl. Season with salt and pepper.

Divide arugula and spinach mix and roasted veggies between bowls. Top with the olive stuffed meatballs. Drizzle hummus sauce over top.