Firstly, make the baba ghanoush.
Toss a punnet of cherry tomatoes in a roasting tray with a tsp each of cumin and nigella seed and roast until soft, taking care not to break them apart as they soften.
Grind together a tbsp each of cumin seed and fennel, about a tsp of black pepper and salt. Add in a tbsp or two of olive oil and rub over a piece of beef fillet. Sear all sides in a hot pan and then finish cooking in the oven til cooked as you prefer; rest, then slice.
Heat some olive oil in a lidded frypan, add roughly chopped chard (no stems; silverbeet would also be fine) and immediately cover with the lid. Stir occasionally until the chard is almost cooked, then add a little more olive oil, and a couple of chopped cloves of garlic, cook briefly then deglaze with a bit of lemon juice, add a little salt, and leave until ready for assembly.
Make a mound of the cooked chard, and top with the tomatoes. (Drizzle with a little pomegranate molasses for extra zing.) Put a smear of baba ghanoush on the plate, top with sliced beef fillet.