Instructions

1. Pat-dry the steaks. Mix the paprika and cumin, then rub the steak with it. Rest for 15 minutes.
2. Turn on the grill, griddle pan or BBQ.
3. Season the steak with salt and pepper then spray with the oil.
4. Cook on each side for about 5 minutes (depending on the thickness of the steak and how well done you like it). Let it rest.
5. Rinse & drain the chickpeas. Cut the tomatoes into rings, cut half of the lemon rind into thin strips.
6. Divide the chickpeas between two plates, add the tomato slices, then crumble the feta, scatter the lemon peel & mint leaves on top. Squeeze the juice of the lemon all over. Season to taste.
7. Slice the steak into thin strips and place these on top the salad.
8. Serve warm.