First, make the dressing. Combine the
lemon juice, vinegar, sugar and oil with
some seasoning. Lightly toast the poppy
seeds in a small frying pan.
Bring a saucepan of water to the
boil. Add the beans and cook for
2-3 mins until just tender but still with
a bit of crunch. Drain and cool under
cold running water, then drain again
and pat dry with kitchen paper.
Just before serving, tip the beans,
nectarine chunks, cucumber, onion and
herbs onto a big salad platter or bowl.
Finely crumble over the feta. Add the
poppy seeds to the dressing and give
it a good shake or whisk. Pour over the
salad and toss everything together.