Combine all the ingredients in a bowl for the marinade, add the lamb, cover and leave in the fridge for at least 2 hours.
To make the dressing
Combine all the ingredients together and whisk well. Check the seasoning and add salt and freshly ground black pepper if needed. Set aside.
To prepare the skewers
Thread the lamb strips and bay leaves alternatively onto the skewers. Place on a clean plate and pat with kitchen paper to dry off some of the excess marinade.
Heat a large frying pan or chargrill pan. Drizzle the skewers with oil and cook the lamb to your preference.
To assemble the salad
Combine the rocket leaves, diced melon and strawberries together with a little dressing and spoon onto a serving platter.
Pour the extra dressing into a jug to serve separately.
Place the skewers on top of the salad and crumble over some feta cheese.
Recipe supplied by Catherine Fulvio