Sprinkle the cumin and chilli sauce on both sides of the steaks, marinate for 15 minutes (if you have time).
Preheat the grill then cook the lamb steaks for 8-12 minutes, turning halfway through, until the meat is tender.
Meanwhile, make the salad. Using a peeler, cut the carrots and cucumber into long thin strips. Using a sharp knife, cut the top and bottom off each orange, cut away all the peel and pith, then cut out each segment of orange (hold the fruit over a bowl as you do this to catch the juice; use it in the dressing).
Mix the carrots, cucumber, oranges and roasted pepper and olives in a salad bowl and drizzle with the orange juice and balsamic vinegar.
Allow the meat to rest for 3-4 minutes, then slice and arrange on top of the salad. Serve immediately.
For more delicious yet nutritious meals, see Healthy recipes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.