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.
