Rinse broad beans and blanch peas in boiling water for 5 minutes, drain and set to one side.
Shred fennel, slice pear, crumble feta and chop mint.
Mix yogurt with lemon zest, juice, oil and then season. Whisk until creamy, adding a handful of chopped mint.
Combine salad ingredients, add feta, a teaspoon olive oil and a dash of lemon juice.
Serve on a large platter or individual plates, spoon over the dressing and finish with dill sprigs.
*All information included in this recipe has been provided by Onken.