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Put the broad beans in a bowl, pour over boiling water from the kettle, then drain and transfer to a bowl of cold water.
Remove the skins from the broad beans by splitting them with your fingernail and slipping out the bean. Make the dressing by combining the mint and olive oil in a small bowl. Season generously.
Toss the watercress with the broad beans, feta and the dressing. Scatter with the pine nuts and serve.
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