This is the meat and salad course all in one, it travels particularly well and is in fact better mixed, and then eaten a few hours later, allowing the flavours to really develop.
Heat the oil in a large pan over high heat (or on the barbecue), and stir-fry the lamb until seared and brown, 3-4 minutes. Remove and cool. Mix dressing ingredients in a blender or screw top jar. In a large bowl or plastic picnic container, mix the lamb and salad ingredients, pour over the dressing and toss to mix well - check seasoning and serve immediately or chill for 2-3 hours allowing the flavours to develop.
1/2 cup olive oil
2 tablespoons white wine vinegar
2 cloves garlic, crushed (1 teaspoon)
2 tablespoons chopped fresh basil
2 tablespoons chopped parsley
lots of salt and freshly ground black pepper to taste (but remember the feta can be quite salty).