For the crispy tortilla chips
Place all the ingredients on a baking sheet and toss. Bake in a preheated oven at 150°C for approximately 30 minutes until the tortillas become crispy. Set aside to cool.
For the salad
In a small bowl mix the olive oil with the lemon juice. In a larger bowl, place the sliced cucumber along with the pomegranate seeds and mint leaves. Sprinkle with salt and pepper, drizzle with the vinaigrette, toss and set aside.
For the feta cheese
Heat grill pan with olive oil and place the feta cheese slices on the pan. Fry for 1-2 minutes on each side until slightly golden.
Scatter crispy tortilla chips on a platter and place the grilled feta cheese on top. Top the feta cheese with the salad, sprinkle with poppy seeds and serve.