Serves 4 as a side Ingredients: 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 Method: 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.