• Wash and dry produce. • Dice tomato into 1/2-inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; mince whites. Trim and discard root end from lettuce; chop leaves into 1-inch pieces.

• In a medium bowl, gently combine pork*, scallion whites, half the Turkish Spice Blend (all for 4 servings), 1/4 of the feta, salt (we used 1/2 tsp; 1 tsp for 4), and pepper. • Form into six 11/2-inch meatballs (12 meatballs for 4). TIP: Coat hands with cold water first to prevent sticking.

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make 1/2-inch-thick patties. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until browned and cooked through, 2-3 minutes per side.

• In a small bowl, toss tomato and cucumber with a pinch of salt and pepper. • In a separate small bowl, combine Greek vinaigrette and sour cream. Slowly drizzle in 1 TBSP olive oil (2 TBSP for 4 servings), whisking continuously. Taste and season with salt and pepper.

• In a large bowl, toss lettuce and scallion greens with dressing to taste. Taste and season with salt and pepper if needed.

• Divide salad between bowls. Arrange patties, tomato and cucumber, hummus, and remaining feta on top in separate sections. Drizzle any remaining dressing over patties and serve. Ground Pork is fully cooked when internal temperature reaches 160°.