Place the lemon zest and olive oil in a small bowl and set aside.

Cook the broad beans, from frozen, in lightly salted boiling water for 5 minutes. Drain and rinse under cold running water to stop them cooking further.

Let the beans cool a little, then peel them by popping them out of their skins.

Place the beans and mint in a serving bowl.

Whisk a tablespoon of lemon juice into the lemony oil, along with salt and pepper to taste, then pour over the beans and mint. Gently toss to dress.

Finish with a crumbling of feta.