Chop the ends of the broccolini stalks off and separate them into small pieces.

Put the broccolini in a colander and run it under hot water until it turns a vibrant green. Run it under cold water to stop it cooking.

Drain the broccolini and arrange it on a serving platter.

Scatter the feta and roasted pecans over the top.

Make the dressing by whisking the lemon juice, olive oil, honey, salt and pepper together (use as much salt and pepper as you like).

Drizzle the dressing over the salad.