• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then cut shallot into 1/8-inch slices.
• To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) 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.
• To a medium bowl, transfer shallots, including pickling liquid. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days.)

• Meanwhile, pick mint leaves from stems, then roughly chop.
• Halve tomato. Cut one half into 1/4-inch pieces. Cut remaining half into thin rounds. 

• Line a baking sheet with parchment paper.
• To a large bowl, combine panko, Beyond Meat®, Middle Eastern Seasoning, half the mint, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. 
• Roll mixture into 6 (12) 2x1-inch logs.

• Arrange koftas on the prepared baking sheet.
• Roast in the middle of the oven for 13-15 min, until golden and cooked through.**

• Wrap flatbreads in paper towels.
• Microwave for 1 min, until warm and flexible. (NOTE: You can skip this step if you don't want to warm the flatbreads.)
• Over a small bowl, drain shallots. Reserving 1 tbsp (2 tbsp) pickling liquid.
• To another large bowl, whisk together pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add spring mix and diced tomatoes, then toss to coat.

• Spread 1 tbsp (2 tbsp) yogurt sauce over flatbreads, then top each flatbread with some dressed greens, sliced tomatoes, 3 Beyond Meat® koftas and half the pickled shallots.
• Drizzle remaining yogurt sauce, then sprinkle remaining mint over top.
• Fold flatbreads in half to eat, or dig in with a knife and fork.
• Serve salad alongside, then top with remaining pickled shallots.

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