First get all the ingredients ready. Bring
a pan of water to the boil, add the beans
and boil for 2-3 mins until just tender.
Drain, rinse with cold water to cool, then
drain again. Pod the beans from their
skins into a large mixing bowl, discard
the skins. Halve cucumber lengthways,
scrap out the seeds using a teaspoon,
then slice into half-moons and throw in
with the beans. Split the pittas so you
have 6 thin circles of bread, then toast.
Whisk together lemonzest, juice, olive
oil and sugar with plenty of seasoning.
Pour over the beans and cucumber, add
all the herbs and toss together. Tear the
toasted pitta into pieces and add this to
the salad with the crumbled feta. Toss
together very gently – hands are best –
then pile onto a platter to serve.