Roast the cashew nuts in a dry frying pan and keep separate. Heat the oil in the same frying pan and fry the filet pieces according to the instructions on the package.
Meanwhile, make the salad. Put the spinach leaves in a bowl. Clean the fruit and avocado, cut into cubes and mix through the salad (keep some pieces separate for the garnish).
Beat a dressing of the lemon juice, honey and season with salt and pepper. Sprinkle the dressing over the salad and spread over the plates.
Divide the nuts, chickpeas and filet pieces over it and garnish with pomegranate (hemp seed) and other pieces of fruit kept apart.