HOW TO DO IT
- Bring a large pan of salted water to the boil. Add the beans and blanch for 3-4 minutes, until tender (just past the squeaky stage). Set aside to cool.
- Finely shred the fennel, either on a mandolin or using a sharp knife.
- Whisk the dressing ingredients together.
- Put the beans, fennel, parsley, feta and pine nuts into a bowl and mix together. Toss with the dressing and season well.