Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then lamb, onions and half the garlic puree. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain any excess fat from the pan. Add marinara sauce. Stir to combine.

Meanwhile, arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets). Toast in the middle of the oven until lightly toasted, 3-4 min. Carefully remove toasted flatbreads from the oven. Using a spoon, spread lamb filling over toasted flatbreads. Return flatbreads to the middle of the oven until golden-brown and slightly crispy, 4-6 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, cut cucumbers into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces. Finely chop parsley.

Combine half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. (NOTE: This is your salad dressing.)Add spinach, cucumbers and half the tomatoes to the bowl with dressing. Season with salt and pepper, then toss to combine. Add mayo, remaining garlic puree, remaining vinegar, 1/2 tbsp (1 tbsp) water and 1/4 tsp (1/2 tsp) sugar to a small bowl. Stir to combine. (NOTE: This is your aioli.)

Cut flatbreads into quarters. Divide flatbreads and salad between plates. Top flatbreads with remaining tomatoes. Drizzle garlic aioli over top.Sprinkle parsley over top.