2 x 400g lamb rump steaks

salt and black pepper, to season

4 tbsp extra virgin olive oil

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

2 slices sourdough bread, cut into 2 cm cubes

1 tsp harissa

1 tsp soy sauce

2 tsp pomegranate molasses or balsamic vinegar (optional)

1 tsp sugar

juice of 1 lemon

2 cups mixed baby spinach and rocket leaves

1 cup each coriander leaves, flat leaf parsley leaves and mint leaves

½ red onion, thinly sliced

¼ cup stuffed green olives, roughly chopped

6 cherry tomatoes, quartered