Place beans in a plastic bowl and top them with water. Let them stand for 8 hours to soften. Then strain and let them stand again for 25-30 minutes. Bring water to a boil in a pot and add beans. Chop the golden thistle in large pieces and boil separately for 10 minutes. Serve the broad beans and golden thistle on a platter. Whisk the lemon juice, olive oil and salt in a bowl to make the dressing and then pour over the salad.