Bring a large saucepan of lightly salted water to the boil. Add the broad beans and 1 thyme
sprig, then reduce the heat and simmer, covered, for 7 minutes. Drain well and refresh under cold
running water, then drain again.
Unless the broad beans are very young, remove and discard the outer skins. Place the beans in a
bowl and add the prawns and cheese.
Chop the remaining thyme sprig. Whisk the olive oil, lemon juice, garlic and chopped thyme together
in a separate bowl and season to taste with salt and pepper.
Pour the dressing over the bean mixture. Toss lightly and serve.