Rub the lamb steaks with the oil, cumin and salt and set aside.
Mix the raisins and pine nuts with the olive oil and in a separate bowl the yoghurt, mint and cucumber.
Heat a griddle pan and fry the lamb steaks for about 3-4 minutes on each side (dependent on how well done you like them) and set aside to rest.
Whilst the lamb is cooking and resting, make your salad by combining the chickpeas, beans, avocado, rocket and tomatoes. And then the dressing by combining the sesame oil, honey, aminos and lime zest and juice. Poor this over the salad.
Serve the mange tout raw, or if you prefer, slightly steamed.
Slice the lamb, present with the raisin mixture scattered over the top.