Divide the feta into 8 equal pieces, lightly sprinkle with oregano and wrap in the bread slices.
Heat the oil in a griddle pan and fry the feta parcels to brown lightly on both sides. Remove and drain on kitchen paper.
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.
Cut the lamb into 1cm slices.
Heat the remaining oil in a griddle pan and cook the meat until browned on both sides.
Place the meat in a dish, drizzle with the marinade and leave, covered, for 30 minutes.
For the salad, peel the onion, cut in half and cut into strips.
Wash the pepper, deseed and cut into pieces.
Peel the cucumber, halve, deseed and cut into slices.
Divide the lettuce into leaves, wash and dry.
Wash and halve the cherry tomatoes.
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.