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Blanch the broad beans in boiling salted water for 2 minutes or until tender. Drain and refresh under cold running water, then remove tough outer skins. Blanch sugar snaps and snow peas for 1 minute. Drain and refresh. Set aside.
Preheat oven to 180C. Place bread on a baking tray, toss with 2 tbs olive oil, then bake for 6-8 minutes until golden. Cool.
Whisk together balsamic, mustard, garlic and 2 tbs olive oil. Set aside.
Combine broad beans, sugar snaps, snow peas, spring onion, watercress and herbs in a large serving bowl.
Heat remaining 2 tbs oil in a frypan over medium-high heat. Pat haloumi dry with paper towel, then cook for 1 ½ minutes or until golden, then turn and cook for a further 1 minute. Add to salad with bread and dressing, toss to combine, then serve.