1.Dress cutlets on both sides with seasoning; cook on a heated oiled grill plate (or grill or barbecue) until browned on both sides and just cooked through.
2.Cook, boil or steam beans until just tender; drain. When cool enough to handle, peel beans.
3.Mix beans, rind, juice, feta and mint in a large bowl. Season to taste. Serve cutlets with salad.
This salad would also be delicious using baby peas instead of the broad beans.Note