Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until just cooked. Remove asparagus from the pan and cook broad beans for 2 minutes. Allow vegetables to cool to room temperature and chop asparagus spears in half.

Place mesclun mix over the base of a serving platter and cover with asparagus and broad beans. Scatter with cherry tomatoes and then almonds.

Mix vinegar, oil, mustard and salt together and set aside.

Heat a non stick pan or barbecue plate and quickly pan fry halloumi until golden on both sides. Transfer the hot halloumi straight to the salad. Drizzle salad with dressing and serve.