Step 1

Preheat oven to 160°C and a frying pan to very hot. Season eye fillet steaks with salt and pepper and sear with a little oil in the pan for 2 minutes on each side until golden. Transfer to the oven and cook for 3 minutes each side. For rare, look for 52°C internal using a digital meat thermometer. Remove from the oven, allow to rest for 8 minutes on a cooling rack, and chill in the fridge.

Step 2

Cut pumpkin into wedges, add 1-2 tbsp of oil, fennel, and honey, and toss to coat. Lay onto a baking tray and bake until soft.

Step 3

Mix yogurt, harissa, and lemon juice, then season with salt and pepper to taste.

Step 4

Slice the beef when cool, assemble the salad in layers, and serve hummus and crisps to the side.

Step 5

Drizzle liberally with harissa yogurt.