Preheat the oven to 425℉.

Place the potatoes in a large mixing bowl. Drizzle in the avocado oil, two teaspoons of the oregano, garlic powder and one teaspoon of the salt. Season with black pepper. Toss well and then transfer to a large baking sheet.

Add the shallots to the same mixing bowl and toss with any leftover oil/spice mixture from the bowl and a pinch more of salt. Transfer to the baking sheet with the potatoes and spread them out evenly. Place in the oven and bake for 20 minutes.

Meanwhile, in the same mixing bowl, add the ground turkey, egg, garlic cloves, red onion, parsley, the remaining one teaspoon oregano and remaining one teaspoon salt. Mix well until everything is incorporated. Use a cookie scoop or your hands to form into golf-ball sized meatballs. The mixture will be wet but you should be able to scoop it and keep them formed. If needed, add a small amount of breadcrumbs to help them keep their shape.

Remove the baking sheet from the oven and add the meatballs (or use a separate baking sheet if needed). Transfer back to the oven and bake for 22 to 25 minutes, until the meatballs are cooked through. With ten minutes remaining, add the cherry tomatoes to the sheet pan(s).

While everything is cooking, make the feta tahini sauce. In a food processor, combine the feta, tahini, lemon juice and olive oil and process until smooth, adding water as needed to thin.

To serve, add a dollop of the feta tahini sauce to a plate or bowl. Divide the meatballs, potatoes, shallots and tomatoes and top with cucumber and olives. Enjoy!