Step 1

To make the dressing, mix together oil and lemon juice, season and set aside.

Step 2

For the burgers, chop half the mint and mix in a bowl with the lamb and tapenade. Don't season, as tapenade will be salty. Form 8 small burgers.

Step 3

Heat oil in a frypan, add the burgers and cook over medium to high heat for 2-3 minutes on each side (in batches if necessary). Remove, then top each burger with a slice of feta, a slice of tomato and a mint leaf. Repeat and secure with a toothpick if necessary.

Step 4

In a bowl, toss rocket, cucumber and remaining mint together with half the dressing. Place some warm pita on each plate, sit a burger stack on top and salad on the side.

Step 5

Drizzle with remaining dressing and serve with a dollop of yoghurt. Season with cracked black pepper.