Instructions

1. Bring some water to the boil in a saucepan, blanch the beans for 2 minutes, then add the sugar-snap peas. Cook for a minute then, with a slotted spoon, transfer them into cold water.
2. Clean the dirt off the potatoes and cut them into 5mm slices. Put them into the pan of the vegetable's cooking water and simmer for about 7 minutes until tender.
3. Meanwhile pop the broad bean out of their skin.
4. Heat a frying pan and dry-fry the peanuts. Transfer to a chopping board, and chop them roughly.
5. Heat the oil in a frying pan. Chop the shallots and garlic and fry them for a couple of minutes; then add the herbs and stir for a few seconds.
6. Drain the cooked potatoes and the peas and put them into a serving dish.
7. Add the onion mixture & oil to the salad then crumble the feta on top. Season with salt & pepper and scatter the chopped nuts.
8. Serve at room temperature.