Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add vinegar, a pinch of salt, 1 tbsp water and 2 tsp fig spread (dbl all for 4 ppl) to a small pot. Cook over medium heat, stirring occasionally, until pickling liquid is warm and fig spread is mostly dissolved, 2-3 min. Remove from heat. While pickling liquid cooks, peel, then thinly slice shallot. Add shallots to the pot with pickling liquid. Stir to combine, then set aside.

Core, then cut pepper into 1/4-inch strips. Halve tomatoes. Juice half the lemon (whole lemon for 4 ppl). Roughly chop parsley. Peel, then mince or grate garlic. Add hummus, 2 tsp lemon juice, 2 tbsp water (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium-high. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then falafel. Break up falafel into quarters or bite-sized pieces. Cook, stirring occasionally, until falafel pieces are crispy and golden-brown, 4-5 min.

While falafel crisp, add remaining fig spread, 2 tbsp pickling liquid and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Drain and discard remaining pickling liquid. Add pickled shallots, peppers, tomatoes, carrots, spring mix and parsley to the large bowl with vinaigrette. Toss to combine.

Divide salad between plates. Sprinkle crispy falafel pieces over salad. Drizzle garlicky hummus on top.