Cumin Lamb Steaks with Tomato, Cucumber and Goats Feta

12 baby roma tomatoes halved lengthways
150 g goats feta, crumbled
2 lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced, and 16 kalamata olives
¼ cup fresh continental parsley leaves, and 1 tsp dried oregano leaves
2 tsp white vinegar
60ml or ¼ cup virgin olive oil
4-6 lamb leg steaks
2 tsp ground cumin

• Place the tomato, goats feta, cucumber, red onion, olives and parsley in a bowl

 • Whisk the vinegar, oregano and 2 tbsp of oil in a bowl

 • Add to the salad and toss to combine.

 • Heat the remaining oil in a large non stick frying pan over medium heat, or BBQ

 • Sprinkle lamb with cumin, season with salt and pepper.

• Cook for 3 mins to sear each side for medium, or until cooked to your liking.

• Transfer to plate, cover with foil, set aside for 5 mins to rest