Spice-crusted Lamb with White Bean & Tomato Salad

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Two 150-gram (5-ounce) lamb neck fillets

1 tablespoon coriander seeds

2 teaspoons fennel seeds

Good pinch of dried chile flakes

2 tablespoons olive oil

500 grams (1 pound 2 ounces) ripe vine tomatoes, cut into thin wedges

One 400-gram (14-ounce) can white beans (such as cannellini or butter beans), drained and rinsed

1 tablespoon red wine vinegar

Squeeze of lemon juice

2 tablespoons extra-virgin olive oil

Handful of fresh basil leaves