Blend mayonnaise ingredients with a stick blender until creamy.
Stir garlic dressing ingredients together and set aside.
Rub beef with pomegranate molasses.
Coat beef in cumin, coriander, salt, and pepper.
Brown beef on a hot griddle pan for 2 minutes each side.
Cook beef for 20-25 minutes for medium-rare.
Rest beef for 10 minutes before carving thinly.
Preheat oven to 200°C.
Toss pumpkin, aubergine, and peppers in oil and spices.
Roast vegetables for 30-40 minutes until tender.
Reduce oven to 180°C and line a tray with parchment.
Mix prawn meat with mayonnaise and spread on bread.
Bake toasts for 15 minutes until golden.
Top toasts with chives and set on a platter.
Serve beef and vegetables over greens with dressing and dukkah.