If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the dates. Roughly chop the walnuts. Pick the mint leaves off the stems. Medium dice the cucumbers. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumbers, sliced onion, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, in a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into 4 equal-sized oval patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

To the bowl of lemon juice, add the honey, harissa paste, and 1 tablespoon of olive oil. Season with salt and pepper; whisk to combine. In a large bowl, combine the arugula, chopped dates, and chopped walnuts. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper if desired.

Spread the tzatziki onto the warmed pitas. Top with the marinated vegetables, cooked patties, peppers, feta (crumbling before adding), and mint leaves (tearing just before adding). Serve the finished pitas with the salad on the side. Enjoy!