Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper. Lay Lilydale Breast Strips on prepared tray and bake according to on pack 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.
Take a look at the recipes we’re currently loving or browse through our catalogue of all-time favourites.