Pea & Broad Bean Salad with Feta & Mint

Serves 4 as a side

300g frozen broad beans
200g frozen peas
125g feta 
Juice and zest of 1 lemon
1 tbsp. dijon mustard
1 tbsp. olive oil
Sea salt and ground black pepper
15g fresh mint
15g pine nuts

1. Boil the broad beans and peas for a few minutes in a saucepan until
tender. Remove from the heat, drain and leave to cool.
2. In a bowl, mix together the lemon juice and zest, Dijon mustard, olive
oil and seasoning. Taste, and if it is too sharp for your liking then add
a squeeze of honey. Taste again and adjust to suit.
3. Pour the cooked greens into the dressing and stir to coat fully. Next,
crumble the feta over the top and mix in gently, maintaining some of the
larger chunks.
4. Chop the fresh mint quite finely and toast the pine nuts in a dry frying
pan over a low-medium heat. 
5. Scatter the mint and pine nuts over the salad and serve.