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 tomatoes into 1/4-inch pieces. Roughly chop parsley.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions, garlic and tomato sauce base. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.**

Arrange flatbreads on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 parchment-lined baking sheets). Using a slotted spoon, spread lamb filling over flatbreads. Bake flatbreads in 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 vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and half the tomatoes. Season with salt and pepper, then toss to combine.

Cut flatbreads into 2-inch strips. Divide flatbreads and salad between plates. Top flatbreads with remaining tomatoes. Dollop tzatziki onto flatbreads. Sprinkle parsley over top.