Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens; mince whites. Halve tomatoes. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. 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), ¼ of the feta, salt (we used ½ tsp; 1 tsp for 4), and pepper.

Form into six 1½-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 ½-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 tomatoes 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 desired.

Divide salad between bowls. Arrange patties, tomatoes and cucumber, hummus, and remaining feta on top. Drizzle any remaining dressing over patties and serve.