Preheat oven to 200°C or 180°C fan. Line a baking tray with baking paper. Lay Lilydale Breast Strips on prepared tray and bake according to packet instructions
Meanwhile, place broad beans and asparagus in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain. Peel beans, discarding skins. Place beans and asparagus in a large bowl with snow pea sprouts, radish, basil, sorrel leaves and almonds
Heat a non-stick frying pan over medium heat. Cook haloumi wedges for 2-3 minutes each side until golden
To make lemon dressing, mix together all ingredients. Add to salad with haloumi and toss to combine. Serve with Lilydale Breast Strips
