Place the potatoes in a pan of salted water and cook for 20 minutes once the water begins to boil.
Peel and finely chop the onion.
Cut the ewe cheese into cubes.
Place the eggs in a saucepan of water and bring to the boil for 4 minutes.
Then cool the eggs under cold running water and remove the shell.
Cut the cherry tomatoes and eggs in half.
Peel the potatoes and cut into cubes.
In a heated frying pan, fry the chicken for 3-4 minutes until golden. Put a lid on at the end, if necessary, and add some water so the chicken does not dry out.
Mix all dry ingredients together in a bowl. Chop the flat parsley and add it to the bowl.
Toast the gingerbread. Place a slice of cheese on each slice and sprinkle with cumin seeds.
Shred the chicken into smaller pieces.
Place the mixed salad and the chicken on the toasted gingerbread and finish off with the vinaigrette. Sprinkle some cheese over and serve immediately.
