Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Cut cucumbers into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions and half the garlic. 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, 4-5 min. Carefully remove toasted flatbreads from the oven. Using a slotted spoon, spread lamb filling over toasted flatbreads. Return flatbreads to the middle of the oven until golden-brown and slightly crispy, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, combine half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach, cucumbers and half the tomatoes. Season with salt and pepper, then toss to combine. Add mayo, remaining garlic, remaining vinegar and 1/4 tsp sugar (dbl for 4 ppl). Stir to combine.

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