Step: 1/12

Divide the feta into 8 equal pieces, lightly sprinkle with oregano and wrap in the bread slices.

Step: 2/12

Heat the oil in a griddle pan and fry the feta parcels to brown lightly on both sides. Remove and drain on kitchen paper.

Step: 3/12

Make the marinade: Place 5 tbsp olive oil in a bowl. Peel the garlic, cut into slices and add with the ginger, cinnamon and bay leaf. Salt and add 2 pinches of chilli.

Step: 4/12

Cut the lamb into 1cm slices.

Step: 5/12

Heat the remaining oil in a griddle pan and cook the meat until browned on both sides.

Step: 6/12

Place the meat in a dish, drizzle with the marinade and leave, covered, for 30 minutes.

Step: 7/12

For the salad, peel the onion, cut in half and cut into strips.

Step: 8/12

Wash the pepper, deseed and cut into pieces.

Step: 9/12

Peel the cucumber, halve, deseed and cut into slices.

Step: 10/12

Divide the lettuce into leaves, wash and dry.

Step: 11/12

Wash and halve the cherry tomatoes.

Step: 12/12

Mix the vinegar with lemon juice, mustard, salt and pepper. Whisk in the olive oil and stock well. Mix the prepared salad ingredients with the olives, capers and dressing in a bowl. Spread the lettuce on plates, place the feta in the bread crust and the marinated lamb steaks on top. Sprinkle with a little coarse salt and chilli powder and serve immediately.