Place lamb, half the oil and spice blend in a large snap lock bag or glass bowl, turn to coat and set aside for at least 10 minutes.

Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 4-5 minutes each side or until charred. Reduce heat to medium-low and cook for a further 12-15 minutes, turning regularly or until cooked to your liking. Remove from heat, set aside on a plate covered loosely with foil and rest for 10 minutes.

Meanwhile, to make tabouli prepare burghul according to packet instructions. Drain, rinse and place in a large bowl. Add parsley, tomatoes, capsicum, cucumber, onions, lemon juice and remaining oil. Season and toss well to combine.

Slice lamb and arrange on a platter with tabouli, baby spinach, hummus, tzatziki, pickles, radishes, pita bread, coriander and lemon wedges.

Preheat oven to 200°C (180°fan-forced). Line a large baking tray with baking paper and place pita pockets on the tray. Brush pita pockets with 1 tablespoon oil, sprinkle with half the za’atar and cook in the oven for 8-10 minutes, turning halfway, or until crisp and golden. Set aside to cool. Break into pieces.

Meanwhile, brush cutlets with 1 tablespoon oil and season. Sprinkle with remaining za’atar. Preheat a heavy-based skilled or barbecue to medium-high. Cook cutlets, for 2–3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.

In a screw top jar place remaining oil, pomegranate molasses and lemon juice. Season and shake well to combine.

Place lettuce, tomatoes, cucumbers, onion, radishes, dates, feta and pita onto a serving dish. Drizzle with dressing and toss well to coat.

Serve cutlets with salad topped with parsley, pistachios and pomegranate seeds.