Step 1

Preheat oven to 160°C. Line a large baking tray with baking paper. Place tomato, cut-side up, on prepared tray. Sprinkle with paprika and oregano. Spray with oil and season with pepper. Roast for 45 minutes or until soft.

Step 2

Preheat a chargrill or non-stick frying pan on high. Lightly spray the lamb with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a large plate. Cover with foil and set aside for 2 minutes to rest.

Step 3

Place the tomato, chickpeas, olive, shallot and rocket in a bowl. Drizzle with vinegar and oil. Toss to combine.

Step 4

Divide lamb and tomato mixture among serving plates. Top with feta.