Cook the lamb: Brush the lamb steaks lightly with oil and season. Heat a heavy-based frying pan over a medium heat and add the lamb. Cook for 5-8 minutes depending on the thickness, turning once, until slightly pink in the centre. Remove from the heat, cover lightly with foil and leave to rest for about 5 minutes.
Cook the potatoes and beans: While the lamb is frying and resting, cook the potatoes in a pan of lightly salted boiling water for 10-12 minutes or until tender. Add the beans to the potatoes for the final 4 minutes of cooking.
Assemble the salad: Drain the vegetables and put in a large serving dish with the spring onions and sun-dried tomatoes. Slice the lamb and add to the vegetables, reserving any meat juices.
Make the dressing: Put the mint, olive oil and vinegar in a screw-top jar and add the lemon juice, mustard and clear honey. Shake together until well mixed. Add the meat juices, then pour over the meat and vegetables. Toss lightly to coat evenly, sprinkle with extra mint and serve warm.
For potatoes, use 350g pasta shapes such as penne or fusilli, cooked according to the pack instructions. Toss in the dressing while still warm.
Toast 2 tbsp sunflower seeds in a dry pan over a medium-high heat, tossing regularly, for 1-2 minutes or until golden. Scatter over the salad.