Ingredients

· 4 vinegar-ripened tomatoes

· Olive oil, to brush

· 2 red capsicums

· 4 fillet steaks

· 4 slices Turkish or sourdough bread

· 60 g wild rocket leaves

· ½ teaspoon smoked paprika

For the hummus

· 400 g chickpeas, rinsed

· 2 tablespoons lemon juice

· 2 garlic cloves, crushed

· 1 teaspoon ground cumin

Method

Whiz hummus ingredients to a creamy puree in a processor with a pinch of salt, adding a little water if needed. Adjust seasoning to taste. Brush the tomatoes with oil and place under a hot grill for 10 minutes until the skin scorches and starts to split. Trim ends from capsicums and discard seeds. Brush with oil and grill for five minutes, turning until soft and lightly scorched. Bash the steaks between sheets of plastic wraps, then halve each and brush with oil. Heat a chargrill pan over high heat. When hot, reduce heat to medium-high and cook steaks for two minutes on each side for medium-rare or until cooked to your liking. Season and leave to rest while you lightly toast the bread in the same pan. Spread bread thickly with hummus, and arrange the rockets, capsicum and steaks on top. Finish with an extra dollop of hummus and scatter with paprika. Season the tomatoes well. Drizzle with more olive oil and serve.