Method

• 1.
  Place dates, onion and vinegar in a small bowl and set aside to macerate.
• 2.
  Preheat oven to 200°C. Combine za'atar, sumac and oil in a small bowl. Brush pita all over with a little spice mix and set aside. Add lamb cutlets to remaining marinade, season, and turn to coat well

• 3.
  Transfer to a baking tray and roast for 8 minutes or until almost cooked. Remove baking tray from oven, tear pita into pieces and add to the tray with the lamb.
• 4.
  Return to the oven for a further 5 minutes or until pita is golden and the lamb is medium-rare. Remove the tray from oven and set aside for 5 minutes to rest.
• 5.
  Meanwhile, drain the dates, discarding the vinegar, and combine with spinach, feta and tomato. Place lemon juice in a bowl with molasses, if using, and extra 1 tbs olive oil. Whisk to combine, then toss with salad.
• 6.
  Serve salad in tray with lamb and pita.