Bring a small pan of water to the boil.
Add the beans, return to the boil and
cook for 4 mins. Drain in a colander
under running water until cold. Press
each bean out of its skin into a bowl.
Crumble over the feta and scatter
over the mint leaves. Season with a
good grind of black pepper and drizzle
with 2 tsp of the oil. Toss together.
Toss the salad leaves and tomatoes
with the remaining olive oil and lemon
juice. Divide between 2 plates. Toast
the bread under the grill or in a toaster
until golden and crisp on both sides.
To serve, spoon the bean and cheese
mixture onto the warm toasts and place
alongside the salad.