Plunge the beans into a pan of boiling water, cook for 2 minutes, then drain and refresh in cold water until the beans are cold. Drain and dry them and place in a large salad bowl.
Cook the pine nuts in a non-stick pan over a medium heat until golden all over. Be warned: nothing seems to happen for a while then all of a sudden the pine nuts will colour very quickly. Add the pine nuts to the beans along with the feta, flat-leaf parsley, olives, olive oil, lemon juice and seasoning. Mix well and serve at once.