• 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 (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. Simply swap in turkey for pork.

• 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.