Briefly cook the broad beans in
simmering water, drain and refresh in
cold water. Squeeze them out of their
grey outer pods, if you want.
Put the parsley in a bowl, add the
shallot and feta. Heat the olive oil in a
small frying pan and toast the almonds,
add a little salt to the pan, toss, then add
the parsley mix along with the beans.
Dress with the juice from 2 of the lemon
wedges and serve the other 2 on the side.