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Tear 2–3 thick slices of sourdough into chunky pieces, toss generously with olive oil and roast at 200°C until deeply golden and crisp. Leave to cool slightly.
Drain and rinse 1 x 400g can butter beans.
Blanch 2–3 cups frozen peas in boiling water for 30–60 seconds, then drain well.
Add the butter beans and peas to a large bowl with 2–4 tbsp finely chopped pickled jalapeños (or to taste), 1 finely chopped preserved lemon, a big handful of chopped fresh dill, the juice of ½–1 lemon, plenty of olive oil, flaky salt and 2–3 tbsp of the jalapeño pickling liquid.
Fold through lots of crumbled feta, then gently toss in the crunchy croutons just before serving.
Taste. Add more lemon, more pickling liquid or more salt if it needs it.