Hold romaine heart at root end, halve lengthwise, and coarsely chop.

Core tomato and cut into 1/2" dice.

Peel cucumber and, using peeler, shave into long ribbons, rotating and stopping when you reach seeds. Discard end.

Zest lemon, halve, and juice.

Mince dill.

Mince garlic.

Need dinner on the table sooner? Skip forming meatballs. Reserve ingredients and skip to step 3.

In a mixing bowl, combine panko, ground beef, chile and cumin rub, half the garlic (reserve remaining for crema), and 1/4 tsp. salt. Form meat mixture into 12 equally-sized meatballs.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add meatballs to hot pan. Cover and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 6-8 minutes.

If you skipped forming meatballs in step 2, add ground beef, chile and cumin rub, half the minced garlic (reserve remaining for crema), and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner.

While meatballs cook, continue recipe.

In another mixing bowl, combine creme fraiche, 2 tsp. lemon juice (reserve remaining for salad), 1/2 tsp. lemon zest, remaining garlic, a pinch of salt, 1 tsp. water, and dill. Set aside.

In another mixing bowl, combine 1 Tbsp. lemon juice, 1 Tbsp. olive oil, 1/4 tsp. salt, romaine, cucumbers, tomatoes, and za'atar seasoning.

Plate dish as pictured on front of card, topping salad with meatballs. Garnish with crema and pita chips. If you skipped forming meatballs, garnish with panko, if dersired. Bon appétit!