• 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, turkey, 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 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 turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**