For the salad, wash vegetables, peel and cut into fine strips. Mix honey, mustard, olive oil and lime juice together and add salt and pepper to taste. Mix the dressing with the vegetables and refrigerate until served.

Puree beans with immersion blender and add to a bowl. Peel onion and garlic and chop finely. Wash herbs, dry and chop finely. Add onion, garlic, herbs, egg, cheese and breadcrumbs to bean puree and mix all together.

Roughly chop the pistachios and add to the bean mixture. Form 4 flat boulettes from the mixture. Heat oil in a pan and roast the boulettes until golden brown about 3-5 minutes per side. Serve with the salad.