Before starting, preheat the oven to 450°F.Wash and dry all produce. Zest, then juice half the lemon. Cut remaining lemon into wedges. Core, then cut pepper into 1/4-inch slices.Halve tomatoes. Add peppers, half the Harissa Spice Blend and 1/2 tbsp (1 tbsp) oil to one side of a parchment-lined baking sheet. Season with pepper, then toss to coat. Set aside.

Add breadcrumbs, Smoked Paprika-Garlic Blend, remaining Harissa Spice Blend and half the feta to a medium bowl. (TIP: If you prefer more tender patties, add an egg to mixture!) Add beef, then combine.Form beef mixture into two 4-inch-wide patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. (NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side. Transfer patties to the other side of baking sheet with peppers. Roast in the middle of the oven until peppers are tender and patties are cooked through, 10-12 min.**

Meanwhile, add mayo, lemon zest and 1/2 tsp (1 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine.

Add 2 tsp (4 tsp) lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired!)Add tomatoes and spinach, then toss to combine.

Divide patties, peppers and salad between plates. Sprinkle remaining feta over salad. Squeeze a lemon wedge over top, if desired.Serve lemony mayo alongside for dipping.