broad bean and feta — dead simple

Right, broad beans are properly in right now and I always forget how much I love them until they're just there in the garden looking at me. Blanched, popped out of their skins (yes you have to, the grey ones are grim), then just — crumbled feta, a handful of mint, some thinly sliced spring onion, good splash of rapeseed oil and a tiny bit of lemon. That's it. My nan used to make something similar but with vinegar and it was heavier somehow, this feels much lighter. Had it alongside some leftover cold chicken yesterday and it was honestly one of those meals that just works without trying. Proper seasonal, dead easy, done in maybe 15 minutes if you count the shelling time which I find weirdly satisfying tbh.