Before starting, preheat the oven to 450°F. Wash and dry all produce. 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.