1. Cut the Solomillo Royal into slices.
2. Sauté the spinach with a little olive oil and season it with a touch of salt and pepper.
3. Peel the shallots and sauté them in a frying pan on a high heat at first, then reduce the heat until they are cooked.
4. For the hummus, drain the chickpeas and mash them adding a little vegetable stock. Add the cumin, lemon and oil and adjust the taste with salt and pepper.
5. Prepare the dish as follows: put some dots of hummus on one side of the plate with a few shallots on top, next to this put the slice of Solomillo Royal and some sautéed spinach with a couple of leaves of raw spinach. Finally, sprinkle the rest of the cumin and grate a touch of lemon zest onto it.