Peel and deseed a cucumber then finely chop.
Season with salt and pepper, mix a dressing of lemon juice, dijon mustard and extra virgin olive oil and dress the cucumber.
Finally mix in chopped dill, chopped capers and place in lightly oiled pots and chill in the fridge for ten mintutes or so.
Turn out onto plates and serve.
Drain a tin of cannellini bans and dress with extra virgin olive oil, lemon juice, season and mix in chopped parsley.
Place on a plate around seasoned tinned tuna pieces.
Finely slice onion and place on top.
Sprinkle with smoked paprika before serving.
For the marinade mix together crushed garlic, dried oregano, ground cumin, tomatoe paste, olive oil, a couple of bay leaves ripped up, fresh lemon juice, sherry or red wine vinegar, salt and pepper.
Cut your lamb into 1cm cubes and cover with the marinade -leave covered in the fridge for at least a day.
Before barbequing or griddling the meat bring up to room temperature.
For the greek salad use halfed small tomatoes, chunks of cucumber, sliced red onion, black olives and cubes of feta cheese.
I also mixed in fresh oregano and a small amount of mint, parsley and basil.
For the dressing crush a small amount of garlic with some salt in a mortar and pestle until it is a paste and mix with extra virgin olive oil, lemon juice, a dash of sherry vinegar, pepper and some chopped fresh oregano.
Dress the salad before adding the feta and serve with the lamb.
