Brush the aubergines and courgettes with oil and cook in a griddle pan for 2–3 minutes on each side until soft and golden. You will have to do this in several batches.
Cook the broad beans in boiling water until tender. Drain and toss with 1 tablespoon of the oil, the herbs and plenty of seasoning.
Leave the broad beans, aubergines and courgettes to cool before assembling or serve them as a warm salad. Arrange the aubergine and courgette slices on serving plates, scatter over the broad beans and sliced fennel and then the feta. Sprinkle over a few mint leaves and serve with lemon wedges.