Cut the halloumi cheese into slices. Trim the skin off the pineapple, cut into pieces and remove the tough core from the center. Cut the flesh into slices.
Heat a grill pan, add the cashews and lightly toast them, set aside on a plate.
Brush the pan with olive oil and place the halloumi slices on it. Grill for about 3.5 minutes until the cheese develops dark stripes on the underside and starts to release easily from the pan. Meanwhile drizzle it with additional olive oil. Pry the cheese up with a spatula and flip it over, repeat grilling for a bit less time. Set aside on a plate.
On the same pan place the pineapple slices and grill for about 4 minutes on each side, set aside on a plate. Meanwhile, in a bowl mix grated ginger, lime juice, olive oil and maple syrup, season with a pinch of salt and pepper. Simmer the sauce briefly in a saucepan until it thickens, pour it into a bowl and add chopped mint.
On a platter arrange rinsed and dried lamb's lettuce, add the grilled cheese, pineapple and nuts. Sprinkle with pomegranate seeds and drizzle with the mint sauce.
