Adam Liaw’s lamb and sourdough salad with harissa dressing

Name: Adam Liaw’s lamb and sourdough salad with harissa dressing
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 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 2cm 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

Adam Liaw

October 10, 2025

Harissa paste adds spice to the dressing for this vibrant lamb and sourdough salad.William Meppem

easyTime:30 mins - 1 hourServes:4

Turn leftover sourdough into the tasty croutons that make this salad a meal.

Ingredients

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 2cm 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

Method

Step 1
Season the lamb well with salt and pepper, then add ½ a tablespoon of olive oil and the ground spices. Marinate for 30 minutes if you can, though it’s fine to cook the steaks straight away if you’re in a rush.
Step 2
Heat a medium frying pan over medium-high heat and add 1 tablespoon of olive oil. Fry the lamb steaks until cooked to your liking. Remove the lamb from the pan to rest, then add 2 more tablespoons of oil and fry the sourdough cubes until crisp. Remove and season well with salt.
Step 3
Combine the harissa, soy sauce, pomegranate molasses, sugar, lemon juice and the remaining oil in a large bowl. Chop through the salad and herb leaves once or twice to break them up a bit, then add them to the bowl. Add the onion, olives and tomatoes, then slice the lamb and add to the bowl. Add the sourdough croutons, toss everything together and serve.

Adam’s tip: To save on washing up, I make salad dressings in the bowl in which I’ll later toss the salad.

Continue this edition

The October 12 Edition