Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots in a bowl, cover and microwave for 2 minutes. Transfer carrot to prepared tray with red capsicums and roast in oven for 20 minutes, or until tender.
Step 2 Place buckwheat in a medium saucepan, cover with water and bring to the boil. Reduce heat to very low and cover pan; cook for 15 minutes, or until buckwheat is tender but not mushy.
Step 3 Set a heavy-based, non-stick frying pan over medium–high heat (or heat a barbecue hotplate to medium high). Spray lamb with olive oil, then sprinkle and rub with Moroccan seasoning. Add lamb to pan (or hotplate) and cook for 2 minutes per side, or until medium rare; leave to rest.
Step 4 Meanwhile, make dressing: Place all ingredients in a small jug and mix well. Transfer roast veg from oven to a large salad bowl. Add cooked buckwheat to salad bowl with baby spinach and dressing; toss lightly.
Step 5 Cut lamb steaks into 1cm-thick slices. Top buckwheat salad with spiced lamb slices and serve.