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Pod the broad beans. Bring a pan of water to the boil and blanch the beans for two-and-a-half to three minutes, depending on their size. Drain and immediately transfer to a bowl of iced water. Leave them for five minutes then remove the opaque skins, so that you are left with the vibrant green beans.
Trim and finely slice the spring onions and toss through the broad beans, along with the juice of the lemon, a generous pinch of sea salt and freshly ground black pepper and two tablespoons of the extra virgin olive oil. Chop the dill and stir through. Check the seasoning and leave to one side.
Place a box grater in a large shallow bowl and directly grate in the tomatoes – grating in all the flesh and seeds and discarding the skins. Finely grate in the peeled garlic clove, then stir in the final tablespoon of extra virgin olive oil and season to taste.
When the dressing is ready, pile the dressed broad beans on top of the grated tomatoes. Crudely break a block of feta over, if using, and serve with slices or chunks of fresh bread – ideally koulouri or simit if you can.