In a small bowl or jar, mix together 2 tbsp olive oil, the lemon juice, orange juice and cumin powder, and season with salt and black pepper.
Heat a griddle pan until very hot. Brush the gem halves with the remaining olive oil and place on the griddle for 30 seconds to one minute or until charred. Remove and cool.
Meanwhile, in a large bowl, mix together the avocado, red onion, pomegranate seeds and fresh mint.
Divide the avocado salad between 4 plates and top each plate with 2 gem lettuce halves. Sprinkle over the Apetina Cubes in Brine, drizzle over the dressing and serve immediately.
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