Combine vinegar, honey, mustard, sea salt and olive oil and mix until smooth. Place in the fridge until needed.
Bring a large pan of water to the boil and cook the beans for 1-2 minutes then drain well and place in a large bowl. Do the same with the broad beans, peeling skins off after cooking then adding to the green beans.
Hull strawberries, cut in half and add to the beans.
Stir in pistachios and mint and add dressing. Crumble chunks of feta into the salad, season with cracked black pepper and serve.