Use a sharp knife to chop the pineapple in half, carefully remove the edible part of the pineapple from the centre of each half and chop into chunks. Pop the pineapple chunks into a bowl and set aside your pineapple boats for presentation later. Chop the red pepper and add to the bowl with the pineapple.

Slice the spring onion, separated into white and green parts. Whisk eggs together in a jug. Crush garlic, chop halloumi, dill and parsley. You are now ready to start cooking!

Heat butter in a large wok over a medium-high heat and add the eggs, stirring occasionally until scrambled, 1-2 minutes. Remove scrambled eggs from the wok and transfer to a separate large plate. Now add a splash of flavourless oil to the same wok over a medium heat. Add the pineapple and red pepper and fry until caramelised, 4-5 minutes. Remove from the wok and transfer to the same plate as your scrambled eggs. Add a further splash of sunflower oil to the same wok over a medium heat and fry the halloumi for 2-3 minutes until nicely golden. Remove from the wok and transfer to the same plate as everything else.

Add a final splash of sunflower oil to the wok over medium heat and add the whites parts of the spring onion and garlic and fry until softened, about 30 seconds. Next add the rice, cashew nuts and tamari and toss together over a medium heat until everything is hot, about 3 minutes. Take the pan off the heat and gently stir in the egg, pineapple, red pepper, halloumi, green parts of the spring onion and half the herbs.

Serve the pineapple rice in your pineapple boats, topped with the remaining herbs and with a wedge of lemon alongside.