Step 1

Heat a BBQ or frypan until very hot. Season scotch fillet generously with salt and pepper & olive oil and char for 3 minutes on each side. Rest on a cooling rack for 5 minutes before serving.

Step 2

For the hummus, blend 400g chickpeas, tahini, 2 tbsp lemon juice, 3 tbsp olive oil, garlic and water in a small food processor until very smooth. Add a little cold water if the mixture is still a bit thick. Season well with salt & pepper.

Step 3

For the tzatziki, grate the cucumber and squeeze out the juice. Combine with yogurt, chopped mint, lemon juice & season with sea salt.

Step 4

For the tabbouleh, pulse the chickpeas in food processor to a chunky crushed consistency. Then add finely diced tomato, cucumber & onion. Chop the herbs and combine in a bowl with the pomegranate seeds, reserving a few for garnish. Dress with olive oil & stir to combine.

Step 5

Warm the flatbread gently in the oven or grill. Spread the entire bread generously with hummus and sprinkle over the tabbouleh in a thick layer.

Step 6

Slice the scotch fillet into long thin slices and arrange on top. Dollop tzatziki on top randomly and sprinkle with extra pomegranate seeds. Cut into large squares to serve.